BRANDY SNAPS
These cookies are best eaten when still warm and filled with melting whipped cream. (Snaps rarely contain brandy any more.)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 5
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.
GLUTEN FREE BRANDY SNAPS
This recipe is from Royal Prince Alfred Hospital Allergy Unit "Friendly Food for Life'. These are crisp lacy biscuits. Allow two biscuits only per tray as they set very quickly. They are best eaten the day they are baked.
Provided by jackandfiona
Categories Dessert
Time 45m
Yield 20-24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 90.9, Fat 5.7, SaturatedFat 3.5, Cholesterol 17.7, Sodium 36.8, Carbohydrate 10.1, Fiber 0.1, Sugar 6, Protein 0.5
LACY BRANDY SNAPS
These cream-filled crisps are the perfect sweet treat. Include them on a holiday cookie platter or serve at the end of the meal with coffee or tea. -Natalie Bremson, Plantation, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 119 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 9mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
GLUTEN FREE BRANDY SNAPS FOR CHRISTMAS
Make and share this Gluten Free Brandy Snaps for Christmas recipe from Food.com.
Provided by Angel-mae cleopatr
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 97.6, Fat 6.1, SaturatedFat 3.8, Cholesterol 16, Sodium 49.8, Carbohydrate 11.6, Sugar 7.8, Protein 0.1
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- Preheat oven to 180° Celsius. Line baking trays with non stick baking paper (use as many trays as you have).
- Heat the butter, brown sugar and golden syrup in a small saucepan over a low heat, stirring often, until the sugar is mostly dissolved and the mixture is smooth. Don't let it boil, and don't rush it, it will take about 10 minutes for the sugar to dissolve. Transfer to a heatproof bowl and leave to cool for 5 minutes.
- While it's cooling, sift together the brown rice flour, tapioca flour, cinnamon and ginger into a small bowl and whisk to combine.
- Stir the dry ingredients into the wet until just combined. Drop teaspoons full of the mixture onto the baking trays - four on each tray, spacing them well apart as they will spread, a lot!
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