Brandy Snap Cups Recipes

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.

Steps:

• Heat oven to 350 degrees. In a medium saucepan combine sugar, butter, molasses, zest, ginger, and cinnamon over medium heat. Bring to a boil; remove from heat. Whisk in flour. Add cognac, and whisk until smooth.
• Drop batter, 1 heaping tablespoon at a time, onto a baking sheet lined with a Silpat baking mat. Prepare only 2 cookies at a time, as they harden quickly once removed from the oven and are difficult to shape.
• Bake for 10 to 12 minutes. Get several custard cups, about 3 inches in diameter and 2 1/2 inches deep, at the ready for molding. Remove snaps from oven, and let cool for 3 minutes. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap, flat side up, over the bottom of a custard cup. Let cool. (If the snap becomes hard before removing from baking sheet, return briefly to the oven.) Repeat with remaining snaps.

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.

Steps:

• For the brandy snaps: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 large baking sheets with parchment or silicone mats. You'll need 2 wooden spoons with 3/4-inch-thick handles to roll the brandy snaps around. If the handles are too thin, tightly wrap foil around them until they are the right thickness.
• Combine the butter, granulated sugar, golden syrup and salt in a small saucepan. Heat over medium low, stirring occasionally, until the butter is melted and the sugar is mostly dissolved (it should never come to a simmer), about 10 minutes. Let cool slightly for 2 minutes, then sift the flour and ginger directly into the saucepan through a fine-mesh sieve. Stir until combined and a smooth, fluid paste.
• Place 5 to 6 separate heaping teaspoons at least 4 inches apart from each other on the prepared baking sheets. Gently spread each mound into an even 2-inch circle with the back of a spoon. Bake one sheet at a time for 6 minutes, then rotate the baking sheet and continue baking until caramel to toffee brown in color, 2 to 3 minutes. (If too pale, the brandy snaps will not get crisp enough.)
• Let cool briefly for about 2 minutes on the baking sheet until you can slide a small offset spatula underneath a brandy snap and lift it off (it should still be warm and flexible). Place on a cutting board rough-side down and roll around the wooden spoon handle, pressing down on the seam to seal. Working quickly, repeat with the remaining brandy snaps, alternating with the 2 wooden spoons and removing the rolled brandy snaps to a rack to cool completely. (If too stiff to roll, return the brandy snaps to the oven for 1 to 2 minutes until flexible again.)
• Bake and roll the brandy snaps on the second baking sheet, then continue the process of spooning, baking and rolling with the remaining batter, alternating the baking sheets.
• For the filling: When ready to serve, whip the heavy cream, confectioners' sugar, brandy if using, and vanilla in a large bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Transfer to a piping bag or large resealable plastic bag. Cut the tip and pipe the whipped cream into the rolled brandy snaps. Serve within 2 hours.

Steps:

• Preheat the oven to 300 degrees.
• Have ready three glass ramekins or custard cups measuring about four and one-half inches wide and two inches deep.
• Combine the butter, sugar, molasses, ginger, cinnamon and orange rind in a saucepan and bring to the boil.
• Remove from the heat and stir in the flour, using a wire whisk. Add the Cognac and stir. Blend until smooth. Set the saucepan in a basin of simmering water to prevent hardening as you work.
• Drop the mixture, one full tablespoon at a time, onto an ungreased baking sheet. Space the tablespoons at wide intervals, remembering that they spread considerably as they bake. Prepare only three snaps at a time because the snaps harden fast once they are removed from the oven and they are difficult to remove.
• Put the snaps in the oven and bake 14 minutes. When the snaps are removed from the oven, let them cool for a second or so. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap inside one of the ramekins and press down to mold into cup shapes. Let cool. If the snaps become impossible to scrape off, return the baking sheet briefly to the oven.
• Continue preparing and baking the snaps until all the mixture is used.

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.

Steps:

• Place one brandy-snap cup on a dessert plate.
• Spoon half a cup or less of dessert mousse inside the cup, such as pumpkin, praline (see recipe) or orange juice with Grand Marnier (see recipe).
• Spoon one tablespoon of whipped cream on top and place one candied violet or other sweet garnish on top.

Steps:

• Preheat the oven to 180°C Line two baking trays with baking parchment. Have ready six tumblers or jam jars. Put the rhubarb in an ovenproof dish with 50g sugar, cover and cook in the oven for 15-20 minutes or until tender. Leave to cool.
• Put the butter in a pan with the golden syrup and the rest of the sugar. Heat gently, stirring occasionally, until the sugar has dissolved, but don't allow it to boil. Tip into a large bowl.
• Add the flour, ginger, and lemon juice and stir until mixed. Set aside for 10 minutes to cool slightly, then put heaped teaspoons on the baking trays, leaving room for them to spread (you'll get about three on each tray, so you'll need to cook them in batches). Cook for 10-12 minutes.
• Leave on the tray for 2-3 minutes to firm up slightly but not go hard. Lift off with a fish slice and drape over the bases of the tumblers or jars, carefully shaping them to make cups. Leave for a minute to firm, then cool on a wire rack. Repeat with the rest of the mixture (you'll make 12-14 cups - the rest can be stored in an airtight container for up to 5 days).
• Drain the rhubarb and reserve the juice. Mix the mascarpone with the stem ginger (leaving a little back for decoration), the ginger syrup and 2-3 tbsp rhubarb juice. Spoon into the brandy snap cups and top with the rhubarb and reserved stem ginger.