When 2 of your kids are allergic to eggs, at some point, you seem to spend all your time creating eggless recipes! Although in my case, this has only been happening in the last year or so. It has always just been easier to avoid anything with eggs in it, which sometimes seems like pretty much everything when it comes to desserts! Imagine not being able to eat your own birthday cake! But they got (eggless) ice cream and chocolate, so they were pretty happy!
My kids have all been fussy eaters at some point or another, all starting around the age of 4 and so at the moment, my older 2 are pretty adventurous while the younger 2 are cautious, for want of a better word. So, honestly, why bother experimenting when they’re not going to eat the stuff, right?
About a year or so ago, I thought it was way past time that I got my act together on that front and our first egg free baking recipe was created: Eggless Chocolate Brownies. I’ll never forget the look on my girls’ faces when they had their first ever bite of chocolate brownies at the age of 10 and 12! What a bad mummy I’ve been all these years!
So we are slowly converting many of our baking recipes to egg free. These eggless savoiardi biscuits were an obvious choice as I’ve been making supposedly egg free tiramisu for years. Time I made totally eggless tiramisu! Right?
Our egg replacement of choice in many recipes is buttermilk, I love the tang and final texture it lends to the finished product. That’s not to say that we don’t also use bananas, fruit purée and condensed milk. It does rather depend on the recipe.
Anyway, these eggless savoiardi biscuits are super easy to make and bake. They have a slight bite on the exterior with a slightly chewy interior. Like traditional savoiardi biscuits, these are also fantastic on their own, especially dunked in coffee!
You will need a piping bag for piping out these eggless lady fingers. I don’t bother with a nozzle, I just snip the end of the bag, about 2cm (just under an inch) from the end.
I bake these for 12 minutes in my geriatric oven that tends to run cool on the lower temperatures. If your oven tends to run hot, you may even want to think about checking at the 8-minute mark. We want the savoiardi to be a pale, beige colour, not brown.
Incidentally, these eggless savoiardi biscuits are not as dry and crunchy as the shop bought with egg variety. They are also perfect for all kinds of desserts that require them, like charlottes and trifles.
So there you go, next time you need the recipe for a totally eggless tiramisu, you know where to come for the eggless savoiardi biscuits! And the eggless tiramisu should be up within a week too!
You’ll find more eggless recipes on the eggless recipe on the Eggless recipe page:
Eggless savoiardi biscuits have a slight bite on the exterior with a slightly chewy interior. Perfect for completely eggless tiramisu.
- 250g (2 cups) plain flour
- 1/2 tsp baking powder
- 120g (4 1/5 oz) salted butter
- 100g (3.5oz) sugar
- 125ml (1/2 cup) buttermilk
- 1 tsp vanilla
- some extra caster sugar (superfine not powdered) for sprinkling
You will also need a piping bag
- Preheat the oven to 180˚C (160˚C Fan/350˚F).
- Sift the flour and baking powder.
- Beat butter and sugar until light and creamy.
- Add the vanilla, buttermilk and flour and lightly beat to mix in.
- Spoon into a piping bag and pipe out 3″ long fingers.
- Bake in the oven for 10-12 minutes.
- As soon as you take them out, sprinkle some caster sugar on them.
- Leave to cool before using.
- Will keep in an airtight container for about 5 days.
The nutritional content is based on the recipe serving 6 people.
- Category: Eggless Recipes
- Cuisine: Italian
- Serving Size: Makes 24-30 savoiardi biscuits