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Buttercream Fingers

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Ingredients
  Compressed yeast cake 1⁄2
  Milk 1 Cup (16 tbs), warmed
  All purpose flour 4 Cup (64 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Egg 1
  Sugar 3⁄4 Cup (12 tbs)
  Grated lemon rind 1⁄2 Teaspoon
  Chopped almonds 1 Cup (16 tbs)
  Unsalted butter 1⁄2 Cup (8 tbs)
  Confectioners sugar 1 Cup (16 tbs)
  Vanilla extract 1⁄2 Teaspoon
Directions

MAKING
1. In a bowl, dissolve the yeast in three tablespoons of warm milk and leave it for fiifteen minutes till it turns frothy
2. In a bowl, sift flour and add yeast mixture into it; melt quarter cup of butter with the rest of the milk and add to it
3. Add egg, quarter cup sugar and lemon rind and work it up into a dough
4. Spread the dough out on a greased backing sheet and leave to rise for an hour and a half or so
5. In a frying pan, melt the rest of the butter and add the remainder of sugar nad almonds
6. Combine a tablespoon of milk into it, allow to cool and spread it over the dough
7. Bake it at 400° F for forty minutes; cool and cut it into fingers (make sure you split each finger through the centre
8. In a bowl, cream unsalted butter, confectioner's sugar and vanilla extract until fluffy and sandwich it between the split fingers

SERVING
9. Serve as appropriate

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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