Oriental Fingers Recipe
Would you like to try an easy to make but great in taste Oriental Fingers recipe? It is the answer when you look for a tasty Snack. You will definitely thank me for sharing this Oriental Fingers.
Ingredients
115 grams (4 oz.) margarine or butter
225 grams (8 oz.) plain flour
85 grams (3 oz.) powdered sugar
55 grams (2 oz.) chopped walnuts
55 grams (2 oz.) chopped glace cherries
55 grams (2 oz.) chopped dates, milk just enough to make a dough, a little powdered sugar for glazing and decoration
Directions
1. Sieve the flour.
2. Cut 85 grams (3 oz.) of the margarine with a knife into the flour.
3. Rub with finger tips and add 55 grams (2 oz.) of sugar.
4. Add milk and make a dough.
5. Divide the dough into 2 parts.
6. Roll out each part of the dough into about 6 mm. (1/4") thickness.
7. Melt the remaining margarine in a vessel, add all the chopped fruits and the remaining sugar and cook for 1 minute.
8. Put one part of the dough on an ungreased baking tin.
9. Spread the fruit mixture evenly over the rolled dough.
10. Cover the fruit mixture with the other part of the dough, seal the edges and bake in a moderate oven at 350°F.for 20 to 25 minutes.
11. After 15 minutes, apply a little water over the pastry and sprinkle a little powdered sugar. Bake for a further 10 minutes.
12. When hot, mark into fingers. Cut when cold.
Dust with powdered sugar and serve.
2. Cut 85 grams (3 oz.) of the margarine with a knife into the flour.
3. Rub with finger tips and add 55 grams (2 oz.) of sugar.
4. Add milk and make a dough.
5. Divide the dough into 2 parts.
6. Roll out each part of the dough into about 6 mm. (1/4") thickness.
7. Melt the remaining margarine in a vessel, add all the chopped fruits and the remaining sugar and cook for 1 minute.
8. Put one part of the dough on an ungreased baking tin.
9. Spread the fruit mixture evenly over the rolled dough.
10. Cover the fruit mixture with the other part of the dough, seal the edges and bake in a moderate oven at 350°F.for 20 to 25 minutes.
11. After 15 minutes, apply a little water over the pastry and sprinkle a little powdered sugar. Bake for a further 10 minutes.
12. When hot, mark into fingers. Cut when cold.
Dust with powdered sugar and serve.
