Unsalted butter: 160 g (softened at room temperature)
Sugar: 100 g
Milk: 120 g + 40 g (added in two stages)
Vanilla extract: 2 tsp
All-purpose flour: 280 g
Baking powder: ½ tsp
Baking soda: ½ tsp
Icing sugar: For dusting before baking
Instructions:
Cream the Butter: In a large bowl, cream the softened butter and sugar together using an electric mixer until the mixture is light, fluffy, and pale.
Incorporate Liquids: Slowly add the first portion of milk (120 g) and the vanilla extract. Mix well until fully combined.
Mix Dry Ingredients: Sift the flour, baking powder, and baking soda together. Gradually fold them into the butter mixture using a spatula until no dry streaks remain.
Adjust Consistency: Add the remaining 40 g of milk if the batter is too stiff. It should be thick but smooth enough to pipe.
Piping: Transfer the batter into a piping bag with a round tip. On a baking tray lined with parchment paper, pipe logs about 8-10 cm long, leaving space between them as they will spread.
The “Crust” Secret: Generously dust the tops of the piped fingers with icing sugar. This creates the signature crisp, crackly top seen in the photo.
Baking: Bake in a preheated oven at 180°C for 12–15 minutes, or until the edges are lightly golden.
Cooling: Let them cool completely on the tray. They will crisp up as they cool, making them perfect for soaking in coffee without falling apart.
