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  Added: May 16, 2007  •  Visited (467)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Brandy Snaps
What You Need:
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/3 cup confectioners' sugar
  • 4 tablespoons imported English golden syrup, or substitute 10 teaspoons light corn syrup combined with 2 teaspoons molasses
  • ½ cup all-purpose flour
  • ½ teaspoon ground ginger
  • 2 tablespoons brandy
  • 2 teaspoons finely grated lemon peel

  • 1½ cups heavy cream
  • ¼ cup confectioners' sugar
  • 2 tablespoons brandy

  • How To Cook:
    1. Preheat the oven to 350°F. Use a pastry brush to coat a large baking sheet with 1 tablespoon of softened butter and then coat the handle of a long wooden spoon with another tablespoon of butter. Set aside.

    2. In a heavy 10-to 12-inch skillet, bring 4 tablespoons of the butter, 1/3 cup of sugar and the syrup to a boil over moderate heat, stirring until the butter melts and the sugar dissolves.

    3. Remove the pan from the heat. With a large spoon gradually beat in the flour, ginger, brandy and lemon peel. Continue to beat until smooth. Let cool slightly for 2 or 3 minutes.

    4. Drop the batter by the teaspoonful onto the baking sheet, spacing the cookies about 4 inches apart. Bake in the middle of the oven for 5 to 8 minutes, or until the cookies have spread into 3- to 4-inch rounds and have turned a golden brown.

    5. Remove the cookie sheet from the oven and let it stand on a rack for 1 or 2 minutes, or until the cookies hold their shape when a spatula is slipped under them. If the cookies cool too much, they will harden and it will be difficult to shape them.

    6. Working quickly, remove one cookie at a time with a metal spatula and roll it into a tube around the butter-coated handle of the spoon. Slide the tube off the handle onto a cake rack and proceed in the same fashion with the other cookies. Use the remaining butter to keep the spoon handle coated.

    7. Just before serving, beat the cream in a chilled bowl with a whisk or a rotary or electric beater until it thickens slightly. Add ¼ cup of sugar and continue to beat until the cream forms stiff peaks on the beater when it is lifted out of the bowl.

    8. With a rubber spatula, gently but thoroughly fold in the brandy. Fill a pastry bag with the brandied cream and pipe it into the brandy snaps. Serve at once.

    To Make: about 15 brandy snaps
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Butter
    Main Ingredient » Dairy » Cream
    Dish » Cake & Muffins


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