Saturday, 2 February 2013

Iced Fingers

I've been making iced fingers for a couple of years now and have been meaning to put them on the blog since the day I started it; so here they are! The sun is (finally!) out, and the sky is blue so it's really beginning to feel like winters on it's way out. Bring on the sunshine! Iced splits are such a lovely summer food, so while we fight off the last of the cold treat enjoy a little taste of summer. They take a whole afternoon to make but the actual method isn't hard and the result is well your time! xxx

Much love Alex-Rose xxxx

Iced Fingers From The Great British Bake off book-2011
Ingredients (for the dough):

  • 500g Strong white bread flour
  • 14g Yeast/1 Tablespoon
  • 50g Caster sugar
  • 40g Unsalted Butter
  • 2 Large eggs
  • 10g Salt
  • 150ml Luke warm milk
Put all the ingredients into a large bowl with 100ml of water. Mix with your hands (get stuck in) until it forms a dryish dough. Add another 30-40ml of water, or until a good dough is formed. Continue to mix/massage the dough for a further four to five minutes. Tip the dough out onto a flour surface and knead well for ten minutes, return the dough to the bowl and cover with a damp tea-towel. Leave the bowl somewhere warm for an hour. Go do something to pass the time xx

Now turn the dough out onto a lightly floured surface and weigh out around twelve balls weighing 70g each. Roll each ball into a long sausage measuring around 12 cm. Put the fingers onto your tray and turn on your oven. Leave the fingers uncovered on the tray for 40mins, before putting them into the oven for ten minutes. They are done when they are browned on top, cut one open to check. Leave the cooked fingers to cool, then slice them in the middle, DO NOT CUT ALL THE WAY THROUGH!

To finish:

  • 200g Icing sugar
  • 300ml Whipping Cream/Double cream
  • 100g Strawberry jam
Mix the icing sugar with around 40ml of water, adding only a tiny bit at a time, until a paste is formed. Use a teaspoon to spread the icing onto the fingers as best you can, not the most professional way but definitely the easiest. Set them aside. Whip the cream until soft peaks are formed, spoon into a piping bag and pipe generously into the middle of the fingers. Sieve the jam then put into another piping bag and pipe a line along the cream, all done! Time to enjoy! xxx