Iced Fingers

Ingredients

• ½ lb. butter
• ½ lb. sugar
• 1½ lb. flour
• 2 eggs
• Raspberry jam

Method

1. 1

   Cream butter and sugar, add eggs slowly while beating thoroughly.

2. 2

   Sieve flour, stir lightly into butter and sugar.

3. 3

   Divide mixture in two equal parts, spread each part evenly over a sheet of paper 8x12 inches.

4. 4

   Place on a baking sheet.

5. 5

   Bake in a rather quick oven.

6. 6

   When baked, remove paper, spread top of one with jam, place the other over this, bottom side up.

7. 7

   When cold, ice with royal icing (white or pink) and cut into finger lengths.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 20. The excerpt below is the record exactly as published.

lb. butter. 6 oz. flour. 3 eggs. I oz. glac^ cherries. \ lb. sugar. 2 oz. sultanas. \ tea-spoonful baking-powder. Grated rind of \ lemon. Method. — Cream butter and sugar, beat up eggs, add slowly, beating all the time. Mix flour, sultanas, cherries (cut up small), and baking-powder ; stir lightly to butter and sugar. Line a baking-tin with paper, pour in mixture. Bake in a moderate oven from 20 to 30 minutes. Remove from tin ; cool; then cut into fancy shapes. Ice with transparent icing, and sprinkle with chopped pistachio nuts. Iced Fingers \ lb. butter. \ lb. sugar. ]- lb. flour. Raspberry jam. 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.