To dip or not to dip that is the question?
As the ‘Great British Bake Off’ frenzy has hit our hungry nation again I thought it was only apt to hit you with something simple yet sweet this week. I very really make or bake sweet treats, I tend to leave that job to my 14 year old daughter Natalia, however in an attempt to spend quality time together we have set aside a little time for weekend baking leaving the mundane jobs such as washing and homework until later in the day.
What to make? Natalia sits and peruse the internet for recipes where I am a little different and like to sit on the floor surrounded by dog eared cookbooks from around the world. Yes you’ve guessed it I’ve chosen an Italian treat but that is only because I have eaten my body weight of this particular biscuit over the years but have never made them. A classic Italian ‘Savoiardi’ known to others as ladies fingers.
I remember as a little girl when I used to visit Nonna Carmela she would always make me a cup of tea and open a packet of savoiardi biscuits. She would place them delicately onto a plate and serve them with a teaspoon. Why a teaspoon I hear you ask? Well that’s simple. To the champion biscuit dipper you will be fully aware that to dip a biscuit you need a digestive (preferably chocolate) or a ginger-nut, ohhh or hobnob, and not a weak yet delicate savoiardi biscuit! They are so delicate that when then simply approach the mug of tea they break, hence the reason for the teaspoon.
Now a sensible grown up lady I choose my dipping biscuits with a little more care. Anyway back to making them. They are quick, easy and relatively inexpensive, that paired with the fact they keep in an airtight container for up to 2 weeks too is also great news.
So all I will say is…….BAKE!
Savoiardi – Ladyfinger Biscuits
Pre-heat oven: 180C
6 large eggs, separated
150g caster sugar
150g 00 flour (or standard plain flour)
30g icing sugar to dust
*Preheat the oven to 180C
*Beat the egg white in a bowl using an electric whisk, once air bubbles form add half the sugar. Once the mixture has become light and pale, add the remaining sugar.
* Beat the yolks until light and pale.
*Add the yolks to the whites and gently combine.
* Fold in the flour.
* Place the mixture into a large piping bag with a plain nozzle.
*Grease and line 2 baking trays. Pipe out long sausages to the length of approx. 10cm.
* Bake for 12 minutes.
* Remove from the oven, allow to cool and dust with icing sugar.