Brandy Snaps Recipes

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.

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.

Steps:

• Preheat oven to 325°F.
• In a saucepan melt butter, sugar and molasses, stirring until butter is dissolved.
• Cool slightly.
• Sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla.
• Drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie) sheet.
• Bake for 6-8 minutes.
• Remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon (if they cool before they are rolled, return to the oven for a few moments) let cool. (These can be stored in a airtight tin container until ready to be used).
• Just before serving fill cooled brandy snaps with the whipped cream,preferably.
• Piping the cream through a pastry bag fitted with a star tube.

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.

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.

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

Steps:

• Preheat oven to 350°F. 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.
• Drop six even tablespoons of batter onto prepared baking sheet, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.
• Let cookies cool until slightly firm, about 2 minutes; immediately wrap them, one at a time, around a wide round whisk handle (about 3/4-inch wide); let set 30 seconds. Transfer from whisk handle to a wire rack to cool. Repeat with remaining batter. If cookies get too cool to shape, return them to the oven for a few seconds until they soften. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.