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Eggless lady fingers or savoiardi
Eggless savoiardi from scratch!
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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.