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
A classic and somewhat old-fashioned Australian dessert which, in 2005, you are unlikely to come across in Australian city restaurants. I was recently delighted to find them on the menu in an Australian country pub, somewhat off the beaten track and I am posting this recipe, for the 2005 Zaar World Tour, from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'.
Provided by bluemoon downunder
Categories Dessert
Time 40m
Yield 36 biscuits
Number Of Ingredients 8
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.
Nutrition Facts : Calories 88.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 18.7, Sodium 25.5, Carbohydrate 8.7, Fiber 0.1, Sugar 3.8, Protein 0.6
LACY BRANDY SNAPS
These cream-filled crisps are the perfect sweet treat. Include them on a holiday cookie platter or serve at the end of the meal with coffee or tea. -Natalie Bremson, Plantation, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger., Drop by teaspoonfuls, 3 at a time, 3 in. apart onto a parchment-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown., Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become too cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired.
Nutrition Facts : Calories 119 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 9mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BRANDY SNAPS
Easy Home Made Brandy Snaps
Provided by vickihaines1
Time 20m
Yield Makes Pieces
Number Of Ingredients 0
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
These cookies are best eaten when still warm and filled with melting whipped cream. (Snaps rarely contain brandy any more.)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 5
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:
- Preheat oven to 300 degrees.
- Heat the butter, corn syrup and sugar in the top half of a double boiler over low heat. Stir constantly until the sugar dissolves and the mixture is smooth. Remove from heat and stir in the flour, brandy and ginger until smooth.
- Drop rounded teaspoons of the batter about four inches apart on a well-greased baking sheet. Bake, four or five at a time, until the snaps spread into circles and turn a golden brown (this takes about six to eight minutes).
- Allow the snaps to cool slightly and then loosen then from the baking sheet with a knife or spatula. Working quickly, put them one at a time in the palm of your hand and place a greased wooden handle over the center of the snap. Wrap the snap around the handle to form a cylinder. Hold in place until set, then slide the snap onto a rack. Repeat until all the snaps are finished. If the snaps become too stiff to roll, return the baking sheet briefly to the oven so that they can soften up.
- Whip the cream until stiff and fill each snap with cream at both ends.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 11 grams, Sodium 19 milligrams, Sugar 19 grams, TransFat 0 grams
More about "brandy snaps food"
BRANDY SNAPS RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Cakes And BakingServings 16
BRANDY SNAPS RECIPE - FOOD.COM
From food.com
3/5 (1)Total Time 22 minsCategory Drop CookiesCalories 129 per serving
- Sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla.
BEST BRANDY SNAPS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3.2/5 (6)
BRANDY SNAPS: FILL YOUR 'BASKETS' WITH TASTY CREAM OR ...
From biscuitpeople.com
LAURA CALDER'S BRANDY SNAPS - CHATELAINE.COM
From chatelaine.com
BRANDY SNAPS RECIPE - QUICK RECIPE - CUISINEVAULT
From tastylicious.com
BRANDY SNAPS | TRADITIONAL DESSERT FROM ENGLAND, UNITED ...
From tasteatlas.com
BRANDY SNAPS WITH EARL GREY INFUSED CREAM | THE MOST ...
From somebodyfeedseb.com
ALL ABOUT BRANDY SNAPS, THE LACY BISCUIT FROM ‘THE GREAT ...
From msn.com
BRANDY SNAPS | RECIPE | BRANDY SNAPS, BBC GOOD FOOD ...
From pinterest.ca
BRANDY SNAPS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SAM BILTON | BRANDY SNAPS
From sambilton.com
HOW TO MAKE THE BEST TASTING SPICY BRANDY SNAPS ...
From hubpages.com
BRITISH BRANDY SNAPS - CULINARY GINGER
From culinaryginger.com
BRANDY SNAPS RECIPE FROM LEITHS HOW TO COOK BY LEITHS ...
From cooked.com
BRANDY SNAPS - HOW TO MAKE BRANDY SNAPS - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE BRANDY SNAPS: 13 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
BRANDY SNAPS RECIPES - BBC FOOD
From bbc.co.uk
BEST CASHEW BRANDY SNAPS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BRANDY SNAPS - BETTER HOMES & GARDENS
From bhg.com
BRANDY SNAPS - COOKERYSKILLS
From cookeryskills.com
BRANDY SNAP BASKETS | GEM PACK FOODS
From gempackfoods.ie
BRANDY SNAPS | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
BRITISH BRANDY SNAPS – ART OF NATURAL LIVING
From artofnaturalliving.com
‘THE GREAT BRITISH BAKING SHOW’: WHAT ARE BRANDY SNAPS ...
From decider.com
WHERE TO EAT THE BEST BRANDY SNAPS IN THE WORLD? | TASTEATLAS
From tasteatlas.com
ABOUT BRANDY SNAP - IFOOD.TV
From ifood.tv
BRANDY SNAPS - BEST RECIPES EVER
From cbc.ca
BRANDY SNAPS | EATING WITH THE ANCESTORS
From eatingwiththeancestors.com
THE BRANDY SNAP COMPANY - HOME - FACEBOOK
From facebook.com
BRANDY SNAPS - SOMETHING SWEET SOMETHING SAVOURY
From somethingsweetsomethingsavoury.com
RECIPE: BRANDY SNAPS | CBC LIFE
From cbc.ca
BRANDY SNAPS - TRADITIONAL ENGLISH RECIPE | 196 FLAVORS
From 196flavors.com
BRANDY SNAPS | BAKING RECIPES | GOODTOKNOW
From goodto.com
BRANDY SNAPS - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
BRANDY SNAPS - THAT COOKING THING
From thatcookingthing.com
BRANDY SNAPS/FOX'S/COOKIES & BISCUITS – IGOURMET
From igourmet.com
BRANDY SNAPS - FOOD24
From food24.com
BRANDY SNAPS - WIKIPEDIA
From en.wikipedia.org
BRANDY SNAPS - CUISINE EXTREME
From cuisine-extreme.com
BRANDY SNAPS | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love