Savoiardi biscuits
Ingredients
makes 16- 190g plain flour
- 1½ tbsp cornflour
- ¾ tsp baking powder
- Pinch sea salt
- 100ml aquafaba
- 50g caster sugar
- ¾ tsp vanilla extract
- 25g vegetable oil
- 1 tbsp icing sugar
Directions
Cooking mode
Prevents device sleep
- Preheat the oven to 160°C and prepare 2 baking trays.
- In a medium bowl, mix together the plain flour, cornflour, baking powder and sea salt, then set aside.
- In a large bowl, add the aquafaba and whisk with a hand mixer on high speed until stiff peaks form. Add the caster sugar and whisk again until the mixture is glossy.
- Gradually add the vanilla extract and oil and continue to whisk. Fold in the flour mixture until just combined and no lumps remain. Set aside for 10 minutes.
- Transfer the batter to a piping bag fitted with a round nozzle and pipe in lines around 6cm long on the baking trays.
- Sift the icing sugar over the biscuits and bake for 15–20 minutes, until golden. Leave to cool for 5 minutes then transfer to a wire rack to cool and crisp up fully.
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