Gluten Free Brandy Snaps Recipes

GLUTEN FREE BRANDY SNAPS

Steps:

• Place butter, sugar and golden syrup in a saucepan.
• Heat until butter has melted.
• Sift flours and baking powder. Stir into butter mixture and mix well.
• Place teaspoons of mixture onto baking tray coverd with baking paper or greased greaseproof paper.
• Bake at 190 deg C for about 8 minutes until firm around the edges.
• Cool for 2 minutes then roll around handle of wooden spoon or other round handle.
• Place on wire rack to cool completely before filling with cream.

GLUTEN-FREE BRANDY SNAPS RECIPE

Steps:

• Preheat your oven to 160C Fan and prepare a large baking tray with non stick baking paper. Also grease the handle of a wooden spoon or a small rolling pin.
• Place your light brown sugar, golden syrup and butter into a small saucepan and place on a low heat until the butter has melted and the sugar has fully dissolved (it should no longer feel gritty and feel smooth) - this takes about 10 minutes. Stir throughout so it doesn't boil.
• Remove from the heat and allow to sit for a minute to settle before adding in your gluten free plain flour and ground ginger (the ginger is optional really but I love the flavour). Mix quickly so that it combines well and the flour doesn't clump. Add your lemon juice straight afterwards and give a final good mix.
• Use a teaspoon to spoon 3-4 round dollops of the mixture onto your prepared baking tray (1 teaspoon per dollop!). Make sure they are quite far apart from each other as the brandy snaps will spread out massively.
• Place into the preheated oven for around 12 minutes until they are golden coloured, spread and have a almost lacy look to them.
• Remove from the oven and allow to sit for a couple of minutes before using a palette knife to ease off one of the brandy snaps - whilst you need to work quickly, be patient. Once you've carefully removed your super flexible brandy snap from the paper, wrap it around the wooden spoon or small rolling pin handle, allowing it to join.
• Then carefully slide it off and place on a cooling rack. Repeat with the other ones on the tray. If any firm up too much, pop back in the oven for a few seconds and they will softened again enough to roll around!
• You will of course have lots of mixture left to make more - it can firm up very quickly in the pan, so pop it on a low heat again to loosen it, and once at the consistency it was before, repeat with the round dollops. Use a new piece of baking paper if you need to. Keep repeating steps 4-7 until you have used up your mixture.
• Dip both tips of your brandy snap in chocolate and allow to set. I set mine on a couple of wooden spoon handles so the melted chocolate didn't touch anything. Allow to set.
• Whisk together double cream and icing sugar until it forms soft peaks. Then fold in your mascarpone till thicken and smooth.
• Spoon your cream mixture into a piping bag with a star nozzle (the nozzle needs to be just smaller than the holes of your brandy snaps. Pipe into the brandy snap so its nice and full!
• Enjoy straight away!

GLUTEN FREE BRANDY SNAPS FOR CHRISTMAS

Steps:

• Preheat oven to 180°C.
• Line baking trays with nonstick paper.
• Place butter, syrup and sugar in pan over low/medium heat until butter is melted.
• Stir.
• Add flour and ginger.
• Place 3 teaspoon scopes on each tray THESE SPREAD A LOT--LEAVE ROOM.
• Bake 5 minutes or until golden brown.
• Remove from oven; let stand for 1 minute.
• Wrap around large wooden spoon handle till set.
• Store in an air-tight container with layers of baking paper between.