YIELD: ABOUT 36 LADYFINGERS
Use these as the base for Tiramisu or eat alone. When mixing, be sure to measure exactly as even a little too much liquid can cause these cookies, which are chickpea-based, to spread and become flatter than desired. A nonstick, lightly greased ladyfinger pan comes in handy for baking perfect ladyfingers if you have one available.
Directions
Preheat oven to 375 °F.
Lightly spray a ladyfinger pan with a nonstick cooking spray or line a heavy cookie tray with parchment.
In a large bowl, whisk together the dry ingredients until well mixed.
Add the vinegar, margarine, and nondairy milk and mix vigorously until fluffy.
Place into a piping bag fitted with a wide round tip and pipe about 1 tablespoon batter into the ladyfinger pan template or in a straight line, about 2 inches apart, straight onto the parchment paper.
Be careful not to pipe too much batter or the cookies will spread.
Bake for 13 to 15 minutes, or until golden brown on edges.
Let cool completely before serving.
Store in airtight container for up to 1 week.
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Ingredients
½ cup brown rice flour
½ cup + 3 tablespoons besan/chickpea flour
2 tablespoons tapioca flour
2 tablespoons potato starch
2½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon xanthan gum
¾ cup sugar
1 teaspoon apple cider vinegar
½ cup non dairy margarine, softened
⅔ cup non dairy milk
