Finger Biscuits

  • Yield : 20 finger biscuits
  • Servings : bulk
  • Prep Time : 20m
  • Cook Time : 12m
  • Ready In : 60m


  • 3 organic eggs, separated
  • 90g castor sugar
  • 1 tsp vanilla essence
  • 60g organic all-purpose flour
  • 2 tblsps confectioners sugar


Step 1

Preheat the oven to 200. C degrees. Line 2 baking sheets with parchment paper and set aside.

Step 2

In a mixing bowl beat the egg yolks with half the sugar until light and creamy.

Step 3

In a clean mixing bowl add the egg whites until soft peaks form, gradually add the rest of the sugar until firm peaks form and look glossy.

Step 4

Sift the flour into the egg yolk-sugar mix and combine by gently folding using a spatula. Slowly incorporate the stiff glossy egg whites by folding them in too. Do not over mix.

Step 5

Spoon the batter into a piping bag with a good sized nozzle attachment. Pipe the batter into long 10cm fingers, leaving enough space between them as they expand during baking. Generously dust with confectioners sugar, then bake in the centre oven until they just start to reach a slight golden colour, 12-15 minutes roughly, keep an eye on them. Remove from oven. Transfer to a wire rack once slightly cooled and easy to remove.

Step 6

Will last for a couple of days in a suitable cookie jar or tin that is sealed. Wonderful when they are freshly baked, nothing like freshly baked biscuits!!..... Enjoy!!!

I am an artist, and a whole lot in one!!

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