Finger Buns

Directions

1. 1
   Preheat the oven to 425°F. Lightly grease a baking pan.
2. 2
   Sift flour into a large bowl. Using fingertips, lightly rub in butter, until well combined. Stir in raisins and 2 tbsp of the granulated sugar. Make a well in the center of flour mixture.
3. 3
   Whisk milk and egg; reserve 1 tbsp. Pour remaining into well all at once. Mix quickly to form a soft, sticky dough. Do not over-mix. Turn onto a lightly floured surface. Knead lightly. Divide dough evenly into 9 pieces. Quickly roll into an oval (finger bun) shape. Place close together on prepared pan. Brush with reserved milk mixture.
4. 4
   Bake 12-15 mins, until finger buns sound hollow when tapped. Whisk 1 tbsp hot water and remaining 1 tbsp granulated sugar. Brush over hot buns. Cool on a wire rack.
5. 5
   Meanwhile, for the icing, combine powdered sugar, 1 tbsp hot water and a few drops of pink food color in a medium bowl. Spread icing on cooled finger buns. Sprinkle with coconut, to serve.