Name: Golden Fingers
Yield: Makes 18
Ingredients: 3 tablespoons (3 X 15 ml spoon) lemon juice; 1 tablespoon (15 ml spoon) strong orange flower water; 8 fl oz (225 ml) water; oil for deep frying; 4 oz (100 g) strong plain flour; 1 teaspoon (5 ml spoon) caster sugar; 6 oz (150 g) curd cheese; ¾ lb (350 g) granulated sugar; 1 teaspoon (5 ml spoon) salt; 2 teaspoons (2 X 5 ml spoon) baking powder; finely grated rind of 1 orange; 2 teaspoons (2 X 5 ml spoon) caster sugar; ½ teaspoon (2.5 ml spoon) ground cinnamon; 1 oz (25 g) sweet almonds, roughly ground

Preparation info

Makes
18

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

All over the Middle East you find different ways of making these fingers. My version has a curd cheese filling flavoured with almonds, orange and cinnamon, soaked in a refreshingly sharp orange flower water syrup. They go very well with a salad of fresh orange slices or with plain yogurt.

Ingredients

For the dough

4 oz (100 g) strong plain flour
1 teaspoon (5

Method

Sift the flour, salt, baking powder and caster sugar into a bowl and add enough water (2-3 fl oz, 50-80 ml) to form a smooth stiff dough which leaves the sides of the bowl. Cover the dough and leave in the fridge while you prepare the filling.

Soften the curd cheese in a bowl with the caster sugar. Stir in the almonds, cinnamon and orange rind. Divide the dough in half and roll out one