These gluten free ladyfingers are the ideal sweet and crunchy biscuit to accompany a cuppa; better still use them to make a delectable gluten free tiramisu. The recipe I've used is from Kat / The Loopy Whisk The Perfect Gluten Free Ladyfingers – The Loopy Whisk
- 2 egg yolks
- 3 egg whites
- 120 g granulated sugar
- 140 g plain gluten free flour
- 10 g cornflour
- 1/4 tsp xanthan gum
- 1 tsp baking powder ensure gluten free
- 65 g icing sugar
- 100 g granulated sugar
- Pre-heat the oven to 180ºC and line two baking sheets with baking paper.
- Whisk together the 2 egg yolks and 1/2 of the granulated sugar until increased in volume, pale and fluffy.
- In a separate bowl, whisk together the 3 egg whites and the other 1/2 of the granulated sugar until stiff peaks form.
- Fold the egg yolk mixture into the egg whites until just incorporated (Make sure you don't knock out to much air during mixing).
- Sift the gluten free flour, corn flour, xanthan gum and baking powder into the egg mixture. Fold in gently until no flour clumps remain.
- Transfer the cookie batter into a piping bag with a large round nozzle (the diameter of the nozzle will determine the thickness of your cookies, so choose appropriately depending on what size of cookies you want), and pipe about 4 inch (10 cm) long lines of batter onto the lines baking sheets (Make sure to leave about 3/4 inch (2 cm) space between the cookies).
- Mix together the icing sugar and granulated sugar for dusting. Using a sieve, generously dust the piped ladyfinger cookies. (You will end up with sugar all over the baking sheet, not just on top of the cookies – but that's alright! The sugar on the baking sheet will caramelise in the oven but it shouldn't affect the cookies.)
- Bake in the preheated oven at 180ºC for 15 minutes, then reduce the oven temperature to 150ºC and bake for a further 12 – 15 minutes (The second baking at the lower temperature is important, as it ensures that the cookies dry out and become crisp).
- Cool on a wire rack and enjoy!
These gluten free ladyfingers keep well in a sealed container stored in a cool dry place for about 1 – 2 weeks.