Ladyfingers
Preheat oven to 375°F. Lightly spray a ladyfinger pan with a nonstick cooking spray or line a heavy cookie tray with parchment.
- Cook30 min
- Total30 min
- Serves10
- LevelIntermediate
Ingredients
- ½ cup brown rice flour
- ½ cup + 3 tbsp. besan/chickpea flour
- 2 tbsp. tapioca flour
- 2 tbsp. potato starch
- 2½ tsp. baking powder
- ¼ tsp. salt
- ½ tsp. xanthan gum
- ¾ cup sugar
- 1 tsp. apple cider vinegar
- ½ cup non dairy margarine, softened
- ⅔ cup non dairy milk
Method
- Preheat oven to 375°F. Lightly spray a ladyfinger pan with a nonstick cooking spray or line a heavy cookie tray with parchment.
- In a large bowl, whisk together the dry ingredients until well mixed. Add the vinegar, margarine, and nondairy milk and mix vigorously until fluffy. Place into a piping bag fitted with a wide round tip and pipe about 1 tablespoon batter into the ladyfinger pan template or in a straight line, about 2 inches apart, straight onto the parchment paper. Be careful not to pipe too much batter or the cookies will spread.
- Bake for 13 to 15 minutes, or until golden brown on edges. Let cool completely before serving. Store in airtight container for up to 1 week.
