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Brandy Snaps

Chef.Foodie's picture
Ingredients
For the brandy snaps
  Butter/Margarine 1 Ounce, softened (25 Gram)
  Butter/Margarine 10 Milliliter (2 Teaspoon, To Grease Baking Trays)
  Caster sugar 2 1⁄2 Ounce (65 Gram)
  Syrup 22 Milliliter (1 1/2 Tablespoon)
  Plain flour 1 Ounce, sifted (25 Gram)
  Plain flour 4 Tablespoon (To Flour Hands)
  Ground ginger 5 Milliliter (1 Teaspoon)
For the filling
  Double cream 1⁄2 Pint (275 Milliliter)
  Crystallized ginger pieces 14
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday, Party
Drink: 
Brandy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
14

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