Brandy Snaps
This recipe for brandy snaps is a delightful treat that combines the warm flavors of ginger and brandy essence with a touch of sweetness from golden syrup and sugar. The resulting crispy, delicate cookies can be filled with fluffy whipped cream for an extra indulgent touch. Enjoy these brandy snaps as a charming and irresistible dessert for any occasion.
— Constant Cookbook
Ingredients
- * 2 oz. plain flour
- * 2 oz. sugar
- * 2 oz. margarine
- * 2 tbs. golden syrup
- * 1/2 tsp. ground ginger
- * 1 tsp. brandy essence
- * 1/4 tsp. grated lemon rind
- * Small carton whipped cream
- * Small pan
- * Greased baking sheet
- * Wooden spoon handle
- * Wire cooling tray
- * Palate knife
Instructions
- 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
Yield
Makes 4 pieces
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