© Denzil Green
At first blush, it’s difficult to imagine why Ladyfingers are called Ladyfingers. Most ladies you can imagine would faint if they woke up in the morning and found their fingers so fat.
They are finger-shaped dessert biscuits. They are often soaked in a liquid for use in a dessert. They can also be enjoyed on their own, or as a biscuit with ice cream.
The recipe for them is like a sponge recipe, but with more flour to give it enough body to allow it to be shaped by piping.
To make Ladyfingers, egg yolk and sugar are beaten, then flavoured with vanilla, then flour and beaten egg white is added.
The batter is then piped onto a baking tray in long finger shapes, dusted with sugar, then baked.
Ladyfingers have been made since at least the early 1800s, though some sources like to date them back to 11th century France.
“Ladyfinger” is sometimes used as a name for Okra.