Eggless lady fingers or savoiardi
Eggless savoiardi from scratch!
Ingredients
- 56 grams or 1/4 cups butter at room temperature
- 50 grams or 1/4 cups granulated sugar
- 125 grams or 1 cups all purpose flour
- 1/4 tsp baking powder
- 60 ml or 1/4 cups milk at room temperature
- 1 tsp vanilla extract
- 30 grams or 1/3 cups icing sugar
Instructions
- Preheat your oven to 180 C / 350 F . Line your cookie sheet with parchment paper.
- Beat the butter and sugar until light and fluffy.
- Add the flour, baking powder , milk and vanilla. Beat at low speed until just combined
- Fill the batter into a piping bag with a wide (1/2 inch) tip attached or snip of the end of the bag.
- Pipe 2-3 inch lines , keeping about 2 inches space between each line.
- Dust with some icing sugar . Bake at 180 C/ 350 F for 18-20 minutes until lightly brown around the edges.
- Cool on pan and then lift off using spatula. Store in an airtight container immediately.
Notes
The recipe can de doubled.
The fingers can be stored in an airtight container for upto 6-7 days.
The fingers can be stored in an airtight container for upto 6-7 days.