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Tuesday, February 18, 2014

Ladyfinger Biscuits

With the budget being the flavor of the moment, I will be posting some recipes that will help you manage the household budget in a better manner. Here comes the first one.

I have been planning for a Tiramisu for sometime. It is one of my favorite desserts but I have not had a chance to indulge in it of late. All my plans to make a batch at home were being stonewalled as I was unable to get my hands on some Ladyfinger biscuits. Ladyfinger Biscuit's form the base of the dessert, helping to soak up the coffee and cheese flavors.

I finally found some on the net but they were ridiculously priced, something around Rupees 350 for 500 gm. And since I could not locate a good substitute, I decided to bake some myself. And it turned out to be pretty easy. The only hitch being my oven which has been acting up lately. But somehow I managed a decent batch.
Read on for the recipe:


















Preparation Time - 40 mins

Ingredients - 2 eggs (separated), 1/2 cup all-purpose flour, 1/4 tsp baking powder,  sugar ( 1 tbsp + 1/4 cup ), butter for brushing on the foil/baking sheet.

Preparation - Beat the egg whites till stiff. Add 1 tbsp sugar and beat for another 2-3 mins.

Beat the egg yolks separately with the remaining sugar till very pale yellow in color.

Add half of the egg whites to the yellow and fold in. Add the flour and baking powder.

Add the remaining egg whites and gently mix it.

Put it in any icing bag or make your own makeshift one. Use the discarded milk packets or any packet for that matter. Put in the batter and tie it up. Cut off one end and pipe the batter though it.

Grease a foil/baking sheet with butter. Pipe 1 inch wide strips that are about 5-6 inch long. Do not get them too close.

Preheat oven to 200 degrees.

Put in the baking tray and bake the biscuits for 7-8 mins. They will be slightly soft when you remove them but will harden as they cool.

Store in a airtight container.








Note - They taste great even if you dip some in coffee and have it as it is.

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