Broas are baked sweet crunchy cookies perfect for afternoon snacks. Broas, or ladyfingers, are called savoiardi in Italian. They come from Savoy in Western Europe, and were enjoyed by the members of the royal court. They were usually served to guests of the region and whenever the King of France visited.
In the Philippines, broas are commercially produced, packed and sold in tin cans. Osang’s in Bohol make their broas using three ingredients: whole eggs, flour and sugar. These ingredients are slowly mixed by hand in wooden bowls. They are baked in ovens using charcoal.
If you want to make your own broas at home, you can follow this very simple broas recipe using four ingredients only. When mixing your ingredients, it is important to fold in your egg whites, and to add the sugar in batches in order to avoid deflating the aeration, which might make your broas flat. You can also use a piping bag to shape the broas into your cookie sheets. If you have a sweet tooth, you may dust more confectioners sugar based on your sweetened preference. If you want a crisper outside, you can leave the broas in the oven for longer as long as the temperature is lowered.
Broas are perfect when matched with a steaming cup of hot chocolate. It can also be dunked into coffee. Broas can also be used in making tiramisu for a more elevated dessert, but the broas in itself is an elegant dessert you can make at home.
- 3 eggs, separated and beaten
- 2 tsps. sugar
- 1½ cups confectioner’s sugar, sifted
- 1 cup flour, sifted
- 1 tsp. vanilla
- Beat the eggswhites. Gradually add the sugar until it becomes stiff but not dry.
- Beat the egg yolks, 1 cup of the confectioner’s sugar and vanilla. Beat until thick.
- Fold the eggyolks mixture with eggwhite mixture.
- Gradually add the flour.
- On a prepared cookie sheet. Drop a spoonful of batter and form into a finger shapes. Repeat until all the batter is used.
- Bake in an oven at 350°F for 15 minutes. Remove and allow to cool. Drizzle with remaining confectioner’s sugar.