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Wednesday, June 20, 2012

Cookies ( from sponge fingers )

Cookie from 'recylced' sponge fingers

I bought a huge box of sponge fingers at a sale some time back and thought of all the tiramisu that I would bake and imagined using them to ring fence cakes piped with cream and held together with fancy ribbons.

The above two ventures are still part of my thought process. Hmm.

Meanwhile the box of sponge fingers occupy a huge chunk of real estate in the fridge. In comes  this recipe, which gives the sponge fingers another chance to be savored. Think of it, most crunchy leftovers ( potato chips, rice pops, oat clusters , 沙琪玛, keropok ) can be used  as long as it is your favorite snack in the first place.

I was a little short on butter that day and a tad 20-30% more would make the compacting work a little easier.  If I were to do it again, I would start with 80g of butter. Anything more than 100g may make the cookie spread during baking. That, would be an experiment for another day.

Verdict : the cookies were  crunchy and reminded me of new year cookies without the molding fuss. I should have thought of this earlier.

Packed for a specific cookie monster
Ingredients :

70g unsalted butter ( 80-100g preferable for easy handling )
100g fine sugar
 1 Tbsp lemon zest
4 sponge fingers, finely processed
1/2 cup walnut, processed but left with visible bits
100g whole meal flour
Pinch of sea salt

Method :
Preheat oven to 180C. Prepare baking tray with parchment.

Process the sponge fingers to fine crumbs.
Add walnut and process, until only visible crumbs ( size of red beans )  are left.
Mix sponge finger crumbs, walnut crumbs, flour and salt. Set aside.

In a mixing bowl, whisk butter and sugar until pale and fluffy. Add lemon zest and whisk to combine.
Add dry ingredients and whisk until just combined.

Spoon tablespoons of the cookie mix then compact and shape them in your palm.
Place them  2 cm apart as the  cookies do not expand much.
Bake at 180c for 13 minutes or until the edges brown.

Cool thoroughly before storing.


  1. I was just looking for ideas on how else to use savoiardi besides tiramisu and cake fencing. I, too, bought a whole lot thinking I could use it for those two things. Ended up making only 1 tiramisu!! Thanks for this idea!! :) They look so yummy.

  2. Glad I'm not alone. I'd love to hear how your cookies turn out :D

  3. wow, this is so special, never seen sponge finger made into cookies, great idea!

  4. Hi Sonia, thanks for dropping. I'd like to try keropok or papadum some day and see how it taste :D

  5. How timely, I got some sponge fingers at hand. Got to try this out! Thanks.

  6. Hi Quay Po,
    I made another batch yesterday, using 100g of butter. It is easier to mold with a spoon but the cookie spreads a little, possible from the extra butter used and also because I skipped the dough chilling altogether. But it was good and ahem, though on a diet, I couldn't help snack on them myself.

  7. Hi hi! I am wondering if it is possible to change the whole meal flour to plain flour? Sorry new at baking :)

    1. Hi Agnes, thank you for dropping by. I did with plain flour for my most recent batch, it's great. Increase the butter slightly for easier molding. Happy baking!