Lacy Brandy Snaps Recipes

LACY BRANDY SNAPS

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.

BRANDY SNAPS

Steps:

• Heat oven to 350 degrees F.
• Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat. Stir in 2 teaspoons brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets. Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.
• Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, roll each cookie around greased handle of wooden spoon; slip from spoon and place on wire racks. If cookies become too crisp to roll, return to oven to soften about 1 minute.
• Beat whipping cream and confectioners sugar in chilled bowl until stiff; fold in 1 tablespoon brandy. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.

BRANDY SNAPS

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.