Best Eggless lady Fingers {Savioardi}
A few days ago I made the best batch I've ever made. It's certainly not easy to get these fiddly little fingers looking nice and holding shape if you go egg free. These are egg free and turned out FAB!
Ingredients
- 85 g unsalted butter softened
- 50 g castor sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 60 g cultured buttermilk
- 130 g all purpose flour {plain flour}
- Castor sugar for sifting over
Instructions
- Draw margins on a sheet of parchment to get even size lady fingers. Turn it over so the lead pencil marking is not in contact with the batter. Place it on a baking sheet.
- Fit a piping bag with large 1A round piping nozzle. You could just snip off an end to the desired cut if you don't have a round nozzle.
- In a large bowl, whisk together the butter, sugar, baking powder, baking soda and salt until smooth.
- Whisk in the buttermilk a tablespoon at a time. The mixture might look slightly curdled and that's ok.
- Add all the flour together and stir with a spatula to get a smooth pasty dough. We're looking for a firm churro like dough that holds shape when piped out. If the dough is too runny and pipes out of the bag with no pressure required, you might need to add another tbsp of flour. On the other hand if it is too firm and tough to pipe out, please add a tsp of buttermilk at a time to loosen the dough.
- Transfer the dough to the piping bag and gently pipe out 3" fingers.
- Dip your fingertip into water and shape the piped out fingers around the tops and bottoms to get even shapes.
- Sift over castor sugar and place the baking sheet in the freezer while you preheat the oven.
- Preheat the oven to 170C for 20 minutes.
- Bake the fingers for 18-20 minutes until light golden brown and firm to touch.
- Once done, place the baking sheet on a cooling rack and allow to cool completely.
- Store the fingers in an airtight container.