Recipes

Ladyfinger Biscuits

I could not find Ladyfinger biscuits for my Tiramisu. So I decided to make them at home. It is a pretty simple process. They taste like the biscuit version of sponge cakes. They’re really light and airy.  They taste great as a snack too. And they don’t take much time in the oven. I used the recipe from King Arthur Flour website. The method is very similar to a sponge cake. Except they’re piped into long biscuit shapes before baking. These biscuits take less than 15 minutes in the oven. So do keep an eye out, they can brown too much in the oven too fast, which can give a slightly unpleasant taste. The only difference between the store-bought and the homemade ones is that the homemade ones do not come as symmetrical as the store-bought biscuit.

In a bowl, Mix together the flour, salt, and corn flour. Set aside. In another large mixing bowl, beat egg yolks, 2/3rd sugar, vanilla, and lemon juice. The mixture should go really pale, light and fluffy. About 6 minutes.

 

 

Fold in half of the flour into the egg yolk mixture. Set aside.

 

 

In another bowl, beat the egg whites. Once they are frothy, start adding the remaining 1/3rd of the sugar, a tablespoon at a time. About 6-7 Minutes.

 

 

Fold the egg whites into the egg yolks mixture very gently in two additions.

 

 

Fold in the remaining flour very gently, making sure the mixture is not deflating.

 

 

Pipe into 1- 11/2 inch strips of 2- 21/2 inch length, leaving at least a cm gap between two biscuits. Bake for 15 minutes at 180 Degrees C.

 

 

Recipe:
Makes- 30-40 biscuits

Flour- 2/3 Cup
Corn flour- 3 Teaspoons
Eggs- 3
Sugar- 1/2 Cup
Vanilla- 2 Teaspoons
Lemon Juice- 2 Teaspoons
Salt-  1/4 Teaspoon

  1. Preheat the oven to 180 Degrees C.
  2. In a bowl, Mix together the flour, salt, and corn flour. Set aside.
  3. In another large mixing bowl, beat egg yolks, 2/3rd sugar, vanilla, and lemon juice. The mixture should go really pale, light and fluffy. About 6 minutes.
  4. Fold in half of the flour into the egg yolk mixture. Set aside.
  5. In another bowl, beat the egg whites. Once they are frothy, start adding the remaining 1/3rd of the sugar, a tablespoon at a time. About 6-7 Minutes.
  6. Fold the egg whites into the egg yolks mixture very gently in two additions.
  7. Fold in the remaining flour very gently, making sure the mixture is not deflating.
  8. Pipe into 1- 11/2 inch strips of 2- 21/2 inch length, leaving at least a cm gap between two biscuits.
  9. Bake for 15 minutes at 180 Degrees C.

Heres the recipe for the Tiramisu I made recently. Click here. 

RECIPE SOURCE: CLICK HERE 

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