Brandy Snaps

These attractive, crisp biscuits may take a bit of time and trouble to prepare, but they are well worth the effort. Filled

with brandy-flavoured cream, they may be served as a special dessert.

15-20 BISCUITS 3 oz. plus

1 tablespoon butter

2 oz. sugar

3 fl, oz. golden syrup

2 oz. flour

1 teaspoon ground ginger

juice of ½ lemon

6 fl. oz. double cream

2 tablespoons brandy

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease a large baking sheet with half the tablespoon of butter.

Coat the handle of a long wooden spoon with the rest of the tablespoon of butter.

In a medium-sized saucepan melt the remaining butter, the sugar and golden syrup over moderate heat. Remove the pan from the heat and beat in the flour, ginger and lemon juice. Continue beating until the mixture is smooth.

Drop teaspoonfuls of the mixture on to the buttered baking sheet, leaving about 4 inches between eac½ teaspoonful.

Place the baking sheet in the oven and bake for 8 to 10 minutes, or until the biscuits are golden brown.

Turn off the heat and open the oven door, but leave the biscuits in the oven to keep them warm. If they are allowed to

cool they will harden and break.

With a palette knife, remove one brandy snap at a time from the baking sheet and curl it around the butter-covered spoon

handle. Slide the brandy snap off the handle and on to a wire cake rack. Repeat the process with the other brandy snaps, using additional butter to coat the handle each time.

Just before serving beat the cream with a wire whisk or rotary beater until it is very thick. Add the brandy and continue

beating the cream until it is stiff. Fill a forcing bag with the brandied cream and pipe it into both ends of the brandy

snaps. Serve at once.

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