COCONUT-BRANDY SNAPS
Shredded coconut gives the classic tuile a tropical twist.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes about 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Melt butter with the sugar and syrup in a small saucepan, stirring until sugar has dissolved. Remove from heat; stir in brandy.
- Whisk flour, coconut, and salt in a bowl. Stir in butter mixture. Drop 1 1/2 teaspoons batter onto baking sheets lined with parchment paper. Bake until golden, 10 to 11 minutes. Let cool 3 minutes. Quickly use a spatula to lift cookies and drape them over a rolling pin; let set. If undraped cookies cool too quickly, reheat them in the oven for 30 seconds.
BRANDY SNAPS
These cookies are best eaten when still warm and filled with melting whipped cream. (Snaps rarely contain brandy any more.)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 5
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.
LACY BRANDY SNAPS
These cream-filled crisps are the perfect sweet treat. Include them on a holiday cookie platter or serve at the end of the meal with coffee or tea. -Natalie Bremson, Plantation, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger., Drop by teaspoonfuls, 3 at a time, 3 in. apart onto a parchment-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown., Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become too cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired.
Nutrition Facts : Calories 119 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 9mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BRANDY SNAPS
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.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 11 grams, Sodium 19 milligrams, Sugar 19 grams, TransFat 0 grams
BRANDY SNAPS
An old fashioned Australian favourite. My friend Liz is begged to bring these wherever she goes, and has given me a couple of lessons in making them. She is particular about getting the measaurements exact, so please note an Austrlain tablespoon contains 4 teaspoons. Heat your spoon in boiling water and the golden syrup will slide off easily. This recipe is from Australian Women's Weekly Beautiful Book of Biscuits (cookies).
Provided by JustJanS
Categories Dessert
Time P1DT5m
Yield 24 brandy snaps
Number Of Ingredients 6
Steps:
- Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
- Remove from the heat and add the sifted flour and ginger; mix well.
- Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will).
- To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
- Have ready 3 wooden spoons.
- Using a spatual or knife, lift brandy snaps from tray.
- Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
- Repeat on cold trays with remaining mixture.
- Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
- Alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.
Nutrition Facts : Calories 52.6, Fat 3, SaturatedFat 1.9, Cholesterol 8, Sodium 24.4, Carbohydrate 6.5, Fiber 0.1, Sugar 3.7, Protein 0.2
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
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- Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.
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