These tangy, light sponge fingers are virtually fat-free and perfect to serve either as an accompaniment to low fat desserts, or to serve with coffee.
makes about 20
1/2 cup superfine sugar
grated rind of 1 lemon
1/2 cup All purpose flour, sifted
superfine sugar, for sprinkling
1. Preheat the oven to 190°C/375°F. Line two baking sheets with non-stick baking paper.
2. Whisk the eggs, sugar and lemon rind together with an electric whisk until the mixture is thick and mousselike and leaves a thick trail on the surface for at least 15 seconds.
3. Carefully fold in the flour with a large metal spoon. Place the mixture in a large piping bag fitted with a 1/2 inch plain nozzle and pipe into finger lengths on the baking sheets.
4. Dust the fingers with superfine sugar and bake for 6-8 minutes until golden brown.
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To make Spice Fingers, omit the lemon rind and fold in 1 tsp mixed spice with the flour.