Lady Finger Biscuits, also known as Savoiardi, are light Italian biscuits usually made with eggs and refined flour. This version is eggless, made with wholewheat flour and lightly sweetened with raw sugar for a more wholesome twist. They turn crisp on the outside, light inside and work beautifully in desserts like tiramisu because they absorb coffee without turning too soggy.

I also love making these for tea time because they have a lovely crisp texture and are not overly sweet. The recipe comes together with simple pantry ingredients and does not require any moulds or complicated techniques. If you have always wanted to try homemade lady fingers, this is a very beginner-friendly recipe to start with.

Let’s look at the main Ingredients!

Unsalted Butter

Butter gives these biscuits richness and helps create a light texture. Using softened butter also helps trap air while whisking, which is important in an eggless recipe.

Raw Sugar

Raw sugar adds sweetness along with a slight caramel-like flavour. It also gives the biscuits a beautiful golden colour after baking.

Vanilla Extract

Vanilla adds warmth and enhances the flavour of the wholewheat flour and butter.

Wholewheat Flour

Wholewheat flour gives these savoiardi a slightly nuttier flavour and makes them more filling. It also helps the biscuits hold their shape well while baking.

Semolina / Sooji / Rawa

Semolina creates a firmer texture that works especially well for tiramisu. It helps the biscuits absorb coffee or cream without becoming gummy.

Baking Powder and Baking Soda

These help make the biscuits lighter and prevent them from becoming dense.

Salt

A small pinch of salt balances the sweetness and improves the overall flavour.

Milk

Milk brings the dough together and helps create the right piping consistency.

Why You Will Love This Recipe

• Eggless and made with simple pantry ingredients
• Uses wholewheat flour instead of refined flour
• Crisp outside with a light airy texture inside
• Perfect for tiramisu, trifles or tea-time snacks
• Pipes easily and holds shape well while baking
• Stores well for 2–3 weeks in an airtight container
• Can be made with or without semolina
• Beginner-friendly recipe with simple steps

These Eggless Wholewheat Lady Finger Biscuits are one of those recipes that feel simple but special at the same time. They are crisp, lightly buttery and perfect for everything from tiramisu to an evening cup of coffee. I especially love that they are made with everyday ingredients and still give that classic savoiardi texture.

If you try this recipe, let me know how you enjoy them — with tea, coffee or layered into a homemade tiramisu!

Eggless Wholewheat Lady Finger Biscuits (Savoiardi)

Serves: 20-24 Biscuits Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1/3 cup, 80g - Unsalted Butter

1/4 cup, 40g - Raw Sugar/Khand

1 tsp, 5ml - Vanilla Extract

1/2 tsp - Baking Powder

1/2 tsp - Baking Soda

1/8 tsp - Salt

1 cup, 130g - Wholewheat Flour

1 tbsp, 8g - Semolina/Sooji/Rawa

2+ tbsp Milk (upto 1/4 cup, 60ml)

Instructions

Step 1: Prepare the Butter Mixture

Add softened butter and powdered raw sugar to a bowl. Whisk until the mixture looks lighter and fluffy.

Step 2: Add Flavouring and Leavening

Add vanilla extract, baking powder, baking soda and salt. Mix well so everything combines evenly.

Step 3: Add the Dry Ingredients

Grind the semolina slightly if using coarse semolina and mix it with the wholewheat flour. Add this to the bowl and combine gently.

Step 4: Form the Dough

Add milk slowly, 1 tablespoon at a time. Mix until a thick pipeable dough forms.

Step 5: Pipe the Biscuits

Transfer the dough to a piping bag. Pipe long finger-shaped biscuits onto a lined baking tray. Size should be around 10cm x 2cm.

Step 6: Shape the Tops

Dip your fingertip in water and gently smooth the edges and tops. Sprinkle some raw sugar on top if using.

Step 7: Bake

Bake at 170°C for 15–20 minutes. The biscuits should look lightly golden around the edges.

Step 8: Cool and Store

Let the biscuits cool completely on the tray. Store them in an airtight container for up to 2–3 weeks.

Notes

• Use softened butter (not cold, not melted) for easy whisking and a fluffier texture.
• Add milk slowly, 1 tablespoon at a time, to avoid making the dough too runny.
• The dough should be thick and pipeable, not flowing like cake batter.
• Slightly flattening the top with wet fingers gives the biscuits a neater finish.
• Leave some space between each biscuit while piping.
• Baking time may vary depending on your oven, so keep an eye on the edges.
• Let the biscuits cool completely before storing them. They become crisper as they cool.
• For tea-time biscuits, you can skip semolina and use only wholewheat flour.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.