Ladyfinger biscuits for babies
I’m planning to make a strawberry charlotte for my daughter Sasha’s first birthday, and I wanted to prepare delicious homemade ladyfinger biscuits.
Well, I thought it would be much more complicated than this! In just a few minutes, they are ready to bake!
I obviously reduced the amount of sugar compared with the original recipe and adjusted the quantities of the other ingredients to get a texture and flavor as close as possible to “real” ladyfinger biscuits. When I say ladyfinger biscuits “for baby,” of course the whole family can enjoy them too 😉
I recommend them from 10 months, first because I normally avoid giving sugar before 12 months (it should remain very occasional), and also depending on baby’s ability to eat pieces.
Here is what you need to make this baby ladyfinger biscuit recipe (from 10 months):
Ingredients
Preparation
Preheat the oven to 350°F (175°C) convection.
Crack the egg and separate the white from the yolk (in culinary terms, this is called “clarifying” the egg—always good to know ;)).
Whisk the yolk, half of the sugar, and the food coloring (optional) for about 20 seconds, until the mixture becomes slightly foamy (a little pale if you did not add food coloring).
Beat the egg white until foamy, and when it starts to turn white, add the remaining sugar and keep beating until it is firm.
Add the egg yolk/food coloring/sugar mixture to the egg white/sugar mixture and fold everything together very gently for just a few seconds, without deflating the whipped egg white (do not overmix; we will mix again when adding the flour).
Add the sifted flour and fold again very gently, without deflating the whipped egg white, until the mixture is smooth and even. The batter should be fairly thick.
Fill a piping bag with the batter.
If you do not have a piping bag, do what I do: a small freezer bag with a tiny hole cut in one corner with scissors works perfectly!
On a baking sheet lined with parchment paper, pipe the batter into sticks about 4 inches (10 cm) long.
Optional: Dust the sticks with sifted powdered sugar before baking; it gives the ladyfinger biscuits a slightly crisp finish 😉
Baking
Bake for 15 minutes at 350°F (180°C), without ever opening the oven, while keeping an eye on them from the outside. They should just start to turn lightly golden when they are done.
Once baked, remove the ladyfinger biscuits from the oven and let them cool for a few minutes before taking them off the baking sheet, otherwise they may break.
Our baby ladyfinger biscuit recipe is now finished! You can give them to baby soaked in fruit juice (strawberry juice, for example) or simply in mineral water so they are even easier to chew and swallow (always under supervision).
Enjoy, baby and the whole family!
Your baby may also like
First pear compote recipe for babies (from 4 months)
10/06/2023Tomato, potato and ham baby puree recipe (from 6 months)
09/12/2016Spinach, Sun-Dried Tomato & Mozzarella Pasta for Babies (and the Whole Family)
05/19/2026Turkey blanquette recipe for babies (from 6 months)
01/14/2017Baby’s first sweet potato puree
05/19/2026White Asparagus, Chives, Lemon, and Trout Puree Recipe for Babies
03/29/2017Baby’s First Zucchini Purée
05/19/2026Mini Tomato, Mozzarella & Basil Savory Cakes
05/16/2026Sweet potato fries recipe for baby and the whole family (From 9 months)
04/19/2025Zucchini, goat cheese and pasta soup for babies
05/25/2026