Savoiardi Biscuits
Savoiardi Biscuits
Ingredients
- 4 eggs, room temperature
- 2/3 cup caster sugar
- 3 1/2 cups self raising flour, up to 4 cups, sifted
- 3/4 cup custard powder, sifted
- 1 cup light olive oil
- 1 lemon, grated rind
- 1 1/2 teaspoons vanilla extract
- as needed icing sugar, for dusting
Instructions
- 1
Preheat the oven to 150°C (fan-forced). Line a baking tray with baking paper.
⏱️ 10 min•🌡️ 150
- 2
Crack the 4 room temperature eggs into a large mixing bowl. Using an electric beater, begin beating the eggs. Gradually add the 2/3 cup of caster sugar to the eggs while continuing to beat until the mixture is light and creamy, which takes about 5 minutes.
⏱️ 5 min
- 3
Add the 1 1/2 teaspoons of vanilla extract and the grated rind of 1 lemon to the mixture and continue to beat.
⏱️ 1 min
- 4
Slow the electric beater down to a low speed and gradually add the 1 cup of light olive oil to the mixture.
⏱️ 2 min
- 5
In a separate bowl, sift together the 3 1/2 cups of self-raising flour and 3/4 cup of custard powder.
⏱️ 2 min
- 6
Fold the sifted flour and custard powder into the wet mixture by hand using a spatula. Start with 3 cups of flour and add extra depending on the desired consistency. Continue to mix and press the dough together by hand to form a firm dough.
⏱️ 5 min
- 7
Choose your preferred method for shaping the biscuits: For piping, use a piping bag with a less firm dough. For hand-rolling, make the dough a bit harder (by adding more flour up to 4 cups). Take a small amount of dough, roll it into a thin log on a lightly floured surface, then flatten it slightly, and roll it into a desired shape (e.g., an 'S' shape).
⏱️ 5 min
- 8
Place the shaped biscuits onto the prepared baking tray lined with baking paper.
⏱️ 3 min
- 9
Bake the biscuits for 20 to 25 minutes, or until they are a little firm. Baking time may vary depending on your oven; you may need to adjust the temperature or time accordingly (e.g., 130°C for 15 minutes for smaller biscuits in a hot oven).
⏱️ 20 min•🌡️ 150
- 10
Cool the baked biscuits on the tray.
⏱️ 5 min
- 11
Once cooled, dust the biscuits generously with icing sugar.
⏱️ 1 min
- 12
Serve and enjoy, perhaps with a cup of espresso.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savoiardi Biscuits
- 4 eggs, room temperature
- 2/3 cup caster sugar
- 3 1/2 cups self raising flour, up to 4 cups, sifted
- 3/4 cup custard powder, sifted
- 1 cup light olive oil
- 1 lemon, grated rind
- 1 1/2 teaspoons vanilla extract
- as needed icing sugar, for dusting
Instructions
- 1
Preheat the oven to 150°C (fan-forced). Line a baking tray with baking paper.
⏱️ 10 min•🌡️ 150 - 2
Crack the 4 room temperature eggs into a large mixing bowl. Using an electric beater, begin beating the eggs. Gradually add the 2/3 cup of caster sugar to the eggs while continuing to beat until the mixture is light and creamy, which takes about 5 minutes.
⏱️ 5 min - 3
Add the 1 1/2 teaspoons of vanilla extract and the grated rind of 1 lemon to the mixture and continue to beat.
⏱️ 1 min - 4
Slow the electric beater down to a low speed and gradually add the 1 cup of light olive oil to the mixture.
⏱️ 2 min - 5
In a separate bowl, sift together the 3 1/2 cups of self-raising flour and 3/4 cup of custard powder.
⏱️ 2 min - 6
Fold the sifted flour and custard powder into the wet mixture by hand using a spatula. Start with 3 cups of flour and add extra depending on the desired consistency. Continue to mix and press the dough together by hand to form a firm dough.
⏱️ 5 min - 7
Choose your preferred method for shaping the biscuits: For piping, use a piping bag with a less firm dough. For hand-rolling, make the dough a bit harder (by adding more flour up to 4 cups). Take a small amount of dough, roll it into a thin log on a lightly floured surface, then flatten it slightly, and roll it into a desired shape (e.g., an 'S' shape).
⏱️ 5 min - 8
Place the shaped biscuits onto the prepared baking tray lined with baking paper.
⏱️ 3 min - 9
Bake the biscuits for 20 to 25 minutes, or until they are a little firm. Baking time may vary depending on your oven; you may need to adjust the temperature or time accordingly (e.g., 130°C for 15 minutes for smaller biscuits in a hot oven).
⏱️ 20 min•🌡️ 150 - 10
Cool the baked biscuits on the tray.
⏱️ 5 min - 11
Once cooled, dust the biscuits generously with icing sugar.
⏱️ 1 min - 12
Serve and enjoy, perhaps with a cup of espresso.
⏱️ 1 min