or scroll for tips (and a little nostalgia).
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 below, 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.
Here’s Nana Ling’s original recipe for Iced Current Fingers followed by the updated recipe card below.
Iced Currant Fingers
- 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.