Finger Buns

1. 1

   Preheat the oven to 425u00b0F. 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.

No additional tips available.