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Preheat oven to 180°C. Line a tray with a silicone mat or use a ladyfinger mould.
In a bowl, cream butter and sugar until pale and fluffy.
Add 120 g milk and vanilla; continue beating for 10 minutes.
In a separate bowl, whisk together flour, baking powder, and baking soda.
Fold the dry ingredients into the wet mixture.
Add the remaining 40 g milk to adjust consistency.
Transfer batter to a piping bag fitted with a round nozzle.
Pipe ladyfingers freehand or into moulds.
Dust with icing sugar and bake for 15 minutes or until golden
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