Brandy Snaps Recipe
Ingredients
| Butter margarine | 25 Gram, softened (For the brandy snaps) | |
| Grease | 10 Milliliter (For the brandy snaps) | |
| Caster sugar | 65 Gram (For the brandy snaps) | |
| 22 ml 1 1/2 tbsp) syrup | ||
| Sifted flour | 25 Gram (For the brandy snaps) | |
| Ground ginger | 5 Milliliter (For the brandy snaps) | |
| Double cream | 275 Milliliter (For the filling) | |
| Crystallized ginger pieces | 14 (For the filling) | |
Directions
GETTING READY
1. Let the oven heat to 300°F (150°C/Gas 2) and grease 2 large baking trays.
2. Cream the fat, sugar and syrup together until light and fluffy.
3. Mix in the flour and ginger.
MAKING
4. Using floured hands, roll the mixture into 14 small balls and on the prepared trays place well apart.
5. Leave plenty of room while placing them so that they spread while cooking so.
6. Let it bake for 10—12 minutes until rich brown.
7. Take out of the oven and leave to cool slightly.
8. Using a palette knife take out of the baking trays, and while still hot, wind them around the handles of wooden spoons, about 3—4 on each handle.
9. On a work surface or board let them set.
10. This takes about 5-10 minutes.
11. Once the snaps are set, slide them off the wooden spoons placing on a wire rack to cool completely.
SERVING
12. Whip the cream until stiff placing in a piping bag.
13. Fill each brandy snap with cream and place a piece of crystallized ginger on one end of each snap to decorate.
1. Let the oven heat to 300°F (150°C/Gas 2) and grease 2 large baking trays.
2. Cream the fat, sugar and syrup together until light and fluffy.
3. Mix in the flour and ginger.
MAKING
4. Using floured hands, roll the mixture into 14 small balls and on the prepared trays place well apart.
5. Leave plenty of room while placing them so that they spread while cooking so.
6. Let it bake for 10—12 minutes until rich brown.
7. Take out of the oven and leave to cool slightly.
8. Using a palette knife take out of the baking trays, and while still hot, wind them around the handles of wooden spoons, about 3—4 on each handle.
9. On a work surface or board let them set.
10. This takes about 5-10 minutes.
11. Once the snaps are set, slide them off the wooden spoons placing on a wire rack to cool completely.
SERVING
12. Whip the cream until stiff placing in a piping bag.
13. Fill each brandy snap with cream and place a piece of crystallized ginger on one end of each snap to decorate.
Chef
