Finger Sandwiches

  • Total Time

    1h 35m
    • Prep Time

      1h 15m
    • Bake Time

  • Makes


Quintessentially British, these delicate finger sandwiches are so tasty when made with home baked bread. We're going to show you, step by step, how to make a classic white loaf so you can turn them into Finger Sandwiches and fill them with your favourites. Great for parties or Summer picnics, why not get creative with the fillings. For this recipe we've used cream cheese, smoked salmon, honey roasted ham and, of course, cucumber. To give your Finger Sandwiches an alternative twist why not use, sliced beef and horseradish or crab paste. 


  1. Mix the flour, salt and sugar in a large bowl. Rub in the butter and stir in the yeast.

  2. Make a well in the centre of the flour mixture and add 300ml hand hot water. Mix together until a soft dough starts to form. This will take a couple of minutes. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes by hand or just 5 minutes in a mixer

  3. Shape into a fat sausage shape and drop into a 1kg (2lb) loaf tin.


  4. Cover loosely with oiled cling film and leave to rise in a warm place until doubled in size then remove the cling film.

  5. Pre-heat your oven to 230°C (fan 210°C, gas mark 8).

  6. Place the bread in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°C (fan 180°C, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.

  7. Allow the bread to cool completely then store in a bread tin over night.

  8. Cut the bread into thin slices. Divide the slices into three. Fill one third with cream cheese and smoked salmon, season with black pepper. Spread one third with butter and thinly sliced cucumber . Fill the last third with butter, mustard if liked, and ham.

  9. Stack a few of the sandwiches on top of each other then cut off the crusts and discard. Cut the sandwiches into fingers and arrange on a plate. Cover tightly with cling film and leave in the fridge four up to 3-4 hours and serve on a tiered cake stand.

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