When I Googled this recipe, I came across images and recipes for what I call finger buns. However, not long after starting to re-create this recipe, dated 1940, I started to suspect I wasn’t going to get a lovely, fluffy finger bun with my afternoon cup of tea. Instead, I pulled something a little different from the oven. As you can see from the picture above, these iced fingers are actually biscuits!

Despite my initial disappointment – I do love finger buns – these biscuits transported me back in time. If I had to describe them in one word (other than sweet), it would be quaint. If you’re planning a high tea, these biscuits would sit very nicely among the other goodies on the afternoon tea stand.

iced currant finger biscuits recipe small

Iced Currant Fingers

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  • 1 cup flour
  • 1 pinch salt
  • 115 grams butter
  • 55 grams sugar
  • 55 grams currants
  • 1 egg
  • 1 tablespoon milk
  • 115 grams icing sugar


  • Rub butter into sifted flour and salt.
  • Add the sugar and currants.
  • Mix egg yolk and milk and then add to mixture and stir in well.
  • Roll out into a long, thin rectangle and place on a baking tray.
  • Beat egg white well and add icing sugar gradually. Spread thinly over the mixture that has been rolled out.
  • Score with a knife to create fingers.
  • Bake in a moderate oven for 20 minutes.

passionfruit sponge cake

Cook like a NANA


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