Vegan Lady fingers

Light, vegan-friendly ladyfingers. This is the best ladyfinger recipe by Lazy Cat Kitchen.

HOMEMADE LADY FINGERS

I used the vegan lady finger recipe from one of my favourite vegan food bloggers, Lazy Cat Kitchen.

They are light and airy and very easy to make. Her recipe is too good not to share.

FOR THE BISCUITS YOU WILL NEED

• A good vegan butter

• Plain all purpose flour

• Cornstarch

• Baking powder

• Baking soda

• Salt

• Aquafaba

• Lemon juice

• Caster sugar

• Vanilla extract and Almond essence

• Icing sugar

AQUAFABA

This is what will give the biscuits it's texture. Traditionally eggs are used and aquafaba makes a great alternative to use.

Make sure the whip the aquafaba long enough, until it looks glossy and thick - like a meringue type texture.

Very important is to use a spotless clean bowl for whipping the aquafaba. Grease residue inhibits aquafaba from reaching stiff peaks.

You can check if it has been whipped enough is by turning the bowl upside down. If the aquafaba doesn't fall or run out then it's ready.

After this the key is to gently fold in the ingredients. without knocking the air out. Overmixing and overworking the batter will result in flat, hard biscuits.

STORING

Once the biscuits has completely cool, store them in an airtight container. They will last 2-3 weeks.

OTHER DESSERT RECIPES TO TRY

Almond Linzer Biscuits

Omas Nusstorte (Nut torte)

Baked Hazelnut Donuts

VEGAN LADY FINGERS

Light, vegan-friendly ladyfingers. This is the best ladyfinger recipe by Lazy Cat Kitchen.

Makes: about 20 biscuits

Time: about 40 minutes

INGREDIENTS

• 50g vegan butter, melted and cooled

• 185g plain all purpose flour

• 60g cornstarch

• 1 tsp baking powder

• 1/4 tsp baking soda

• a pinch of salt

• 80ml aquafaba

• 1 tsp lemon juice

• 125g caster sugar, plus more for sprinkling

• 2 tsp vanilla extract

• 1/2 tsp almond essence

• icing sugar for dusting (optional)

INSTRUCTIONS

1. Preheat the oven to 200C and line two baking trays.

2. Combine the flour, cornstarch, baking soda, baking powder and salt in a bowl.

3. In another large, clean bowl add the aquafaba and lemon juice. Using an electric mixer, whip the aquafaba until it reaches stiff peaks.

4. Once you reach stiff peaks start adding sugar one tablespoon at a time. Continue whipping until you have used up all the sugar and the mixture has a glossy, thick meringue like texture.

5. Place a sieve over the bowl with the meringue and sift approximately a quarter of the dry ingredients through. Gently and slowly fold the sifted ingredients into the meringue. Make sure to not knock too much air out of the mixture. Proceed with the next two batches of the dry ingredients in the same manner.

6. Before folding in the last batch of dry ingredients, fold in vanilla and almond extract and melted (but cooled) vegan butter. Fold these liquids in slowly and gradually so that the mixture stays nicely aerated.

7. Finally fold in the final portion of dry ingredients.

8. Once everything is just incorporated transfer the batter to the piping bag.

9. Pipe 10 cm long biscuits on the two baking trays. Make sure to leave some space around each biscuit.

10. Optional: Sprinkle each cookie with caster sugar first (use fingers), followed by icing sugar (use a sieve).

11. Bake for about 10 minutes, then open the oven for a few seconds to let the steam out, close the door and continue baking for another 2-4 minutes – until lightly golden. The longer you bake them the crunchier they’ll become.

12. Allow the cookies to cool down before transferring them to a drying rack. Once completely cool, store them in an airtight container. They will last 2-3 weeks.