Makes around 16 delicious buns.
For the fingers:
500g strong white flour
70g caster sugar
7g dried yeast
1/2 pint of water
1 teaspoon of salt
Zest of 1 lemon
For the icing:
500g icing sugar
Rub the butter into the flour and then rub in the yeast. Add the rest of the ingredients and bring together to form a soft dough. Knead for 10 minutes, cover and leave to rise for about an hour and a half.
When the dough has doubled in size, divide it into around 16 equal pieces. Form each piece of dough into a sausage shape and place onto lined baking trays, with a good distance between each bun. Cover with a tea towel and leave to rise again, for around an hour (check after half an hour). Pre- heat the oven to 180 degrees C.
When the buns have risen slightly and feel soft and plump, bake them for 20 minutes, or until they turn a warm golden colour. Place on a cooling rack.
When the fingers are completely cool make the icing. Add enough lemon juice to the icing sugar to create a slightly runny constancy (at this point you could slice the buns in half and spread on a thin layer of lemon curd). Place a spoon- full of the lemon icing on each finger, smoothing it along the length of the bun as you go. Leave the icing to set slightly before scoffing.