Iced Fingers

Directions

1. 1
   To make the dough, place first 7 ingredients into the bowl of your stand mixer fitted with dough hook attachment, holding back a quarter of the water. On low speed let the hook stir the mixture then slowly add the remaining water to form a dough and then increase speed to knead for 5 minutes until the dough is smooth and elastic.
2. 2
   Transfer the dough to a very lightly greased bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.
3. 3
   Divide the dough into 12 pieces (use weighing scales and calculator for consistent size) then roll into balls and shape into fingers about 13cm/5in long.
4. 4
   Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then cover with a damp tea towel, set aside in a warm place for 40 minutes - halfway through second rising Preheat the oven to 220C/425F/Gas 7. They should just touch each other when they've risen. Bake in the oven for 10 minutes then set them aside to cool on a wire rack.
5. 5
   For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste. Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack.
6. 6
   Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag.
7. 7
   Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. serve.