Finger Biscuits

2 cups S.R. flour, 1/2 cup sugar, 1/4 cup butter, 1/2 cup milk, 2 eggs - use yolks only, keep whites for icing. Rub butter into sugar and flour; beat yolks and add milk; mix all together. When a nice stiff paste, roll out thin. Beat whites of eggs, add icing sugar till thin enough to spread. Sprinkle with chopped almonds or cocoanut; cut in finger shapes and bake quickly.

Source: contributed by Mrs. O. Brettig, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.70.

Honey Bubble Fingers

4oz margarine or butter

2 tablespoons honey

1/2 cup coconut

4 oz sugar

4 cups rice bubbles

1 cup peanuts

Method: Simmer butter, sugar and honey for 5 minutes. Add rice bubbles, coconut and peanuts and mix well. Press into slab tin. Sprinkle with a little extra coconut. Cut into fingers while still warm and allow to set before serving.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.68.

Sweet and Sour Fish Fingers (Microwave)

Equipment Needed

Measuring Cup

Tablespoon

Microwave Jug

Microwave safe Platter large enough to hold fish fingers

Preparation Time: 12 to 15 minutes

Ingredients

1 packet Chicken Noodle Soup

1/2 cup Water

1/4 cup Vinegar

2 tablespoons chopped Spring Onions

1/2 Green Pepper, chopped

1/4 cup Water

2 tablespoons Brown Sugar

450 grams can Pineapple Pieces undrained

1 tablespoon Cornflour

15 Fish Fingers

Method: Blend soup mix with all ingredients except cornflour, 1/4 cup water and fish fingers. Microwave on High for 3 to 5 minutes until boiling. Blend cornflour with 1/4 cup water and stir into sauce. Microwave on High for 1 minute, stir then repeat until sauce has thickened. Place fish fingers on platter. Microwave on HIGH for 2 minutes, then pour sauce over and Microwave a further 1 minute.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Fruit and Nut Fingers

2 ozs. Butter

1/3 cup Sultanas or chopped Raisins

1/2 cup Wholemeal Plain Flour

1 egg yolk

1/3 cup Honey

Method: Beat butter until creamy, beat in egg yolk, add nuts and sultanas. Stir in sifted flour. Pour in honey and stir well. Spread into greased tin 28 x 18 cm (11" x 7"). Cook in moderate oven for 20 minutes. When cool, cut into fingers. Ice if desired.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.35.

Caramel Fingers

1/4 lb butter

1 egg

3/4 cup dates

vanilla essence

1/4 lb brown sugar

1 cup SR flour

3/4 cup walnuts

Method: Heat butter and sugar, stir until dissolved. Remove from heat, add egg, vanilla, flour, dates and nuts. Mix well. Put into greased slab tin and bake for 20 minutes. Leave until cold and cut into fingers.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.68.

Cheese and Ham Fingers

3 oz. plain flour

1/2 teaspoon cayenne, salt

3 oz. grated tasty cheese

2 oz. butter or substitute

1 egg-yolk

Good squeeze lemon juice

Topping:

1 egg-white

1 cup finely minced or chopped ham

Method: Sift flour, salt and pepper into bowl, add cheese, rub in butter, and mix to dough with beaten egg-yolk and lemon juice. Roll out on floured board to rectangle. Cut into fingers, bake in moderate oven 8 to 10 minutes. Beat egg-white until stiff, fold in ham, and spread over the biscuits. Return to oven further 10 to 15 minutes or until golden brown. Cool on wire rack.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Chocolate Fingers

1 heaped cup plain flour

1 tablespoon cocoa

3/4 cup sugar

4 tablespoons butter or margarine (less if soft)

1 egg

Vanilla

Pinch salt

Crushed walnuts

Method: Rub butter into flour, sugar and cocoa. Add beaten egg, salt and vanilla. Spread in shallow tin. Bake 30 minutes in moderate oven. When cool, ice with chocolate icing and sprinkle with crushed walnuts. Cut into small fingers.

Source: contributed by Mrs. Gwen Mueller, Canberra in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.42.