Preparation time: 25 minutes
Baking time: 10 minutes
Yields: 16 fingers
Ingredients
-50g flour
-50g caster sugar
Method
-Pre-heat the oven at 180 degrees for 10 minutes
-In a bowl, cream the sugar and egg yolks until they attain a creamy and almost white consistency
-In another bowl, whip the egg whites until stiff
-Add a little of the egg whites to the other mixture and cut in
-Sift the flour and gradually add it to the mixture together with the remaining egg whites alternately mixing as lightly as possible
-Place in a piping bag with a half inch plain tube
-Line baking sheets with greaseproof paper and pipe in 3 inch lengths on the baking sheets
-Sprinkle generously with the icing sugar
-Let it rest for 5 minutes
-Bake at 200 degrees for 10 min.
-Gently remove from the oven and lift the paper on which the biscuits were piped
-Place outside on a table and sprinkle liberally with water to assist removal of the biscuits from the paper
-Allow to cool then enjoy with masala tea
