Iced fingers

Mix dry ingredients together in a bowl, add butter and rub through fingers, add eggs and warm milk. Add half water and kneed together, add extra part of water if needed.

Shake some flour onto work surface and remove the dough from bowl. Kneed well for 10 mins.

Place into a clean bowl and cover with a warm damp cloth and leave for 1 hour to rise.

Greese 3 baking trays, remove dough and roll out 20 iced fingers. Leave on baking trays for 40 mins, your fingers should almost double in size.

Bake on 150 for 10-15 mins, your oven my vary. Mine is very hot. Leave to cool.

Cut in half when cold, fill with jam and whipped cream, or a filling if your choice. Use icing sugar on top and writing icing to decorate.