Soft finger rolls filled with whitechcolate ganache and blackberry jam, with a blackberry icing.
Adapted from: Paul Hollywood's iced finger recipe
You can also prove the dough in the fridge for a few hours (or over night), which is what we did. Try not to rush this process, as the slower rise will develop more flavour. (NB remember to allow the dough to come back to room temperature before shaping the dough if it has been proved in the fridge).