Brandy Snaps Uk Food

BRANDY SNAPS

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.

BRANDY SNAPS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a small bowl, combine flour and ginger with a whisk. Melt butter in a small saucepan over medium heat. Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.
• Using a 2/3-ounce ice cream scoop, drop three level scoops of batter onto prepared baking sheets, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.
• Remove from oven and let cookies cool just slightly until firm, about 2 minutes; place each cookie over an inverted drinking glass or wrap around the handle of a whisk, using your hands to press and gently shape. Let set 30 seconds. Transfer to a wire rack to cool. Repeat process with remaining batter.

BRANDY SNAPS

Steps:

• Melt sugar, margarine and syrup in a pan over moderate heat. Once melted, remove from the heat.
• Add all the other ingredients except for the whipped cream and mix well
• Drop in teaspoons onto a greased baking sheet, allowing 3 inches of space between each one. Then bake at 350 F or 177 c for 7 to 10 minutes
• Remove the baking tray from the oven and allow to stand until the snaps can be easily lifted with the palate knife
• As you lift them from the tray, roll them carefully around the handle of the wooden spoon and allow to set
• Before serving put a little whipped cream into each end of each snap
• If the brandy snaps become to cool and brittle to roll, place them over heat for a moment to soften them

BRANDY SNAPS

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.

BRANDY SNAPS

Steps:

• Heat the butter, sugar, syrup, lemon juice and brandy gently together in a saucepan until the brandy melts and the butter melts and the sugar has dissolved. Remove the pan from the heat, mix in the flour and ginger and leave to cool.
• Preheat the oven to 190ºC, line 2 baking trays with non-stick baking paper and place 6 teaspoons of the mixture, placed well apert on each. Bake for 8-10 minutes, or until lightly browned. To ensure enough time to roll the brandy snaps, put one tray into the oven 5 minutes before the other.
• Remove the brandy snaps from the oven and cool on the baking tray for a few seconds, then lift the biscuits off with a palette knife and roll around wooden spoon handles. If they become too hard to roll, pop them back in the oven for a few seconds. When firm, remove from the spoon handles and cool on a wire rack. Repeat with the remaining mixture.
• To fill the brandy snaps, spoon the cream into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits.
• Serve as soon as they are filled.