BRANDY SNAPS RECIPE FOR BRANDY SNAP BASKETS
There's no brandy in these brandy snap biscuits but they're often served rolled up and filled with brandy infused whipped cream.
Provided by Sarah Trivuncic
Time 20m
Number Of Ingredients 6
Steps:
- Put the butter, sugar and syrup into a small saucepan and melt over low heat.
- Sift the flour and ginger together. Add to the melted mixture with the lemon juice.
- Drop 4 teaspoons of the mixture onto a baking tray lined with parchment paper, spaced well apart to allow for them spreading in the oven.
- Bake in centre of oven at 160c / 325f / gas mark 3 for 8 minutes.
- Butter a 12 hole bun case generously.
- Leave on the tray for 1 minute. Lift up with palette knife and position gently into a hole on the bun case. Gently push and shape the brandy snap into a basket shape within the hole. It might tear a bit but so long as you have a cavity for your ice cream, this doesn't matter too much. Watch that the folds of the brandy snap do not fold inwards too much, try to pull the edges apart so you have nice round shape.
- Allow to cool and serve.
BRANDY SNAPS
Making these homemade crispy biscuits is easier than you think - best served with vanilla ice cream or piped cream
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 18m
Yield Makes 12-16 approx
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/ 160 fan/ gas mark 4 and two baking trays with baking parchment.
- Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
- Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a cigar and two heaped teaspoons is enough for a basket. Space them well apart as they will spread. Cook in batches for 8 - 10 mins until set, golden brown and lacy in appearance. Do not allow to go too dark as they will taste bitter. Leave for a minute before shaping - the snaps should still be pliable but set enough to move without tearing.
- You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top 'presentation' side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you'll see.
- Pipe whipped cream into the cigars or use the baskets or cones for ice cream and berries. If not using straightway, store in an airtight container for up to 5 days.
Nutrition Facts : Calories 76 calories, Fat 3.7 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.1 milligram of sodium
BRANDY SNAPS
An old fashioned Australian favourite. My friend Liz is begged to bring these wherever she goes, and has given me a couple of lessons in making them. She is particular about getting the measaurements exact, so please note an Austrlain tablespoon contains 4 teaspoons. Heat your spoon in boiling water and the golden syrup will slide off easily. This recipe is from Australian Women's Weekly Beautiful Book of Biscuits (cookies).
Provided by JustJanS
Categories Dessert
Time P1DT5m
Yield 24 brandy snaps
Number Of Ingredients 6
Steps:
- Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
- Remove from the heat and add the sifted flour and ginger; mix well.
- Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will).
- To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
- Have ready 3 wooden spoons.
- Using a spatual or knife, lift brandy snaps from tray.
- Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
- Repeat on cold trays with remaining mixture.
- Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
- Alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.
Nutrition Facts : Calories 52.6, Fat 3, SaturatedFat 1.9, Cholesterol 8, Sodium 24.4, Carbohydrate 6.5, Fiber 0.1, Sugar 3.7, Protein 0.2
RASPBERRY & LEMON BRANDY BASKETS
A healthy choice dessert - make it and use up the last of those pick-your-own raspberries
Provided by Good Food team
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- Reserve a few raspberries for decoration. Put the rest in a bowl and mash roughly with a fork. Fold in the fromage frais and the lemon curd and divide the mixture between the brandy snap baskets. Top with the remaining raspberries and almonds, then serve straight away.
Nutrition Facts : Calories 159 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.16 milligram of sodium
BRANDY SNAP BASKETS
Make and share this Brandy Snap Baskets recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Low Protein
Time 42m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine first three ingredients and cook for 1 1/2-2 minutes on HIGH until melted.
- Stir in plain flour.
- Preheat oven to 180deg C.
- Spoon a quarter of the mixture into a greased 20 cm round cake tin.
- Bake on low rack for 8 minutes on CONVECTION at 180Deg C.
- Allow to cool slightly.
- Turn out onto a small mould and shape into baskets.
- Continue to make baskets with remaining mixture.
- Fill baskets with ice cream and raspberries.
Nutrition Facts : Calories 333, Fat 18.3, SaturatedFat 11.5, Cholesterol 48.1, Sodium 146.5, Carbohydrate 42.4, Fiber 0.4, Sugar 22.1, Protein 1.8
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