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 SNAP BASKETS
Make and share this Brandy Snap Baskets recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Low Protein
Time 42m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine first three ingredients and cook for 1 1/2-2 minutes on HIGH until melted.
- Stir in plain flour.
- Preheat oven to 180deg C.
- Spoon a quarter of the mixture into a greased 20 cm round cake tin.
- Bake on low rack for 8 minutes on CONVECTION at 180Deg C.
- Allow to cool slightly.
- Turn out onto a small mould and shape into baskets.
- Continue to make baskets with remaining mixture.
- Fill baskets with ice cream and raspberries.
Nutrition Facts : Calories 333, Fat 18.3, SaturatedFat 11.5, Cholesterol 48.1, Sodium 146.5, Carbohydrate 42.4, Fiber 0.4, Sugar 22.1, Protein 1.8
RASPBERRY & LEMON BRANDY BASKETS
A healthy choice dessert - make it and use up the last of those pick-your-own raspberries
Provided by Good Food team
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- Reserve a few raspberries for decoration. Put the rest in a bowl and mash roughly with a fork. Fold in the fromage frais and the lemon curd and divide the mixture between the brandy snap baskets. Top with the remaining raspberries and almonds, then serve straight away.
Nutrition Facts : Calories 159 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.16 milligram of sodium
LEMON & RASPBERRY BASKETS
With just five ingredients, this is a great little pud to have up your sleeve when you're in a hurry
Provided by Jane Hornby
Categories Dessert, Dinner, Supper
Time 5m
Number Of Ingredients 5
Steps:
- Melt the chocolate in the microwave for 2 mins on High, stirring halfway through. Meanwhile, stir together the lemon curd and the crème fraîche.
- Divide half the raspberries between the baskets, spoon over the lemon cream and top with the rest of the berries. Drizzle the dark chocolate over the tops of the baskets and leave in the fridge to set for 5-10 mins or up to 1 hr.
Nutrition Facts : Calories 348 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.23 milligram of sodium
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- Spread the strawberries onto a plate or shallow dish and scatter with the caster sugar. Leave in a warm place for at least 20 minutes. They will become soft and release a delicious sweet juice.
- In a saucepan over medium heat combine the butter, golden syrup and brown sugar, and stir until melted. Set aside to cool, then stir in the flour and ginger.
- Place small dollops (about 1 ½ teaspoons) of the mixture onto the baking tray, leaving plenty of space in between. You may fit only 6 per tray. Bake for 5 minutes and remove from the oven. Allow to cool for 2-3 minutes or until just starting to firm up.
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