Swiss fingers (MoF)

"Housekeeping's most important secret nowadays is to know how to make best use of the foods available. Here are some practical suggestions for improving your inside knowledge without undue expense." Ministry of food Cookery Calendar - April..May 1951

Ingredients

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• 12 oz plain flour
• ¼ level teaspoon salt
• 1.5 oz margarine or cooking fat
• 1 oz sugar
• ½ oz yeast
• ¼ pint warm milk
• 1 egg, well beaten

For decoration:

• 4 oz icing sugar
• ½ oz blanched and browned almonds

Method

1. Sift the flour and salt into a warm bowl, and run in the fat; mix in the sugar and make a well in the centre
2. Blend the yeast with a little of the milk and pour into the well in the flour. Leave to sponge for 5 minutes
3. Mix to a slack dough with the restof the milk and the egg, and beat well
4. Set to rise in a warm place for 1 hour , or until double the size
5. Turn on to a floured board, divide into 14 pieces and make each peice a roll 5" long
6. Place on a floured baking sheet 1/4" apart and prove for 15 minutes in a warm place
7. Bake in a very hot oven (240° C - 475° F - Gas 9) for 7-8 minutes
8. When cold coat with water icing and sprinkle nuts on top immediately
9. Break into fingers

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