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Biscuits,
Cookies, Bars
Recipes - Brandy Snaps Recipe
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Biscuits, Bars And Cookies
Recipes - Brandy Snaps
Ingredients
-
50g/4 tbsp butter, at room temperature
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150g/1/2 cup generous caster sugar
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20ml/1 rounded tbsp golden syrup
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40g/1/3 cup plain flour
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2.5ml/1/2 tsp ground ginger
FOR THE
FILLING
Method:
-
Cream together
the butter and sugar until light and fluffy, then
beat in the golden syrup. Sift over the flour and
ginger and mix together. Transfer the mixture to a
work surface and knead until smooth. Cover and chill
for 30 minutes.
-
Preheat the oven
to 190C/375F. Grease a baking sheet. Working in
batches of four shape the mixture into walnut-size
balls. Place well apart on the baking sheet and
flatten slightly. bake until golden and bubbling,
about 10 minutes.
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Remove from the
oven and leave to cool for a few moments. Working
quickly, slide a palette knife under each one, turn
over, and wrap around the handle of a wooden spoon
(have four spoons ready).
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If they firm up
too quickly, reheat for a few seconds to soften.
When firm, slide the brandy snaps off and place on a
wire rack to cool.
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When all the
brandy snaps are coo, prepare the filling. Whip the
cream and brandy until soft peaks form. Pipe into
each end of the brandy snaps just before serving.
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