savoiardi lady fingers
i made chick pea blondies yesterday and had a lot of chickpea water left over which i usually throw away but i felt like baking something extra so i made italian ladyfingers with it.
here's the recipe i used
- 240g flour
- 2 tablespoon cornstarch
- pinch of seasalt
- 1 teaspoon baking powder
- 120g chickpea water (i had 150g)
- 140g fine sugar
- 1 teaspoon vanilla extract
- 30g vegetable oil
- icing sugar
instructions
- preheat the oven to 150c and line two baking trays with baking paper
- in a clean bowl whip up the chickpea water until thick and foamy, then add the fine sugar and mix until its thick and glossy
- while mixing, add the vanilla extract and vegetable oil.
- sieve the flour, salt, cornstarch and baking powder over the chickpea foam and fold it in with a spatula.
- transfer the batter to a piping bag and cut off the tip ( i dont bother putting a nozzle for these)
- pipe in lines on the baking trays (consider these will grow like three times in size)
- before putting them in the oven, dust the top with icing sugar
- bake for 40 minutes