Brandy Snap Twirls Recipes

BRANDY 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.

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.

BRANDY SNAP TWIRLS

Steps:

• Sift tog flour, ginger, cloves. In a small saucepan melt butter w/sugar, syrup and water stirring until smooth. Stir in flour mixture, combine well, let stand 2 minutes. Spoon 1 1/4 tsp batter onto baking sheet and spread into a 6 in length; keep 2 inches apart. Bake 7-10 min. Cool 20 secs and shape.

BRANDY SNAP TWIRLS

Steps:

• Preheat oven to 375° F. and butter a heavy baking sheet.
• Into a small bowl sift together flour, ginger, and cloves. In a small saucepan melt butter with sugar, golden syrup, and water over moderate heat, stirring until smooth. Stir in flour mixture until combined well and let stand 2 minutes. Spoon 1 1/4 teaspoons batter onto baking sheet and spread into a 6-inch length. Make 2 or 3 more cookies in same manner, keeping them 2 inches apart. Bake cookies in middle of oven 7 to 10 minutes, or until golden brown, and cool on baking sheet on a rack 30 to 45 seconds, or until firm enough to hold their shape but still pliable.
• Working quickly, wrap hot cookies, 1 at a time, in a spiral around handle of a wooden spoon. (If cookies become too crisp to remove from baking sheet, return baking sheet to oven 1 minute, or until cookies are heated through and pliable.) Cool cookies 20 seconds and slide off spoon handle. Make more cookies with remaining batter in same manner. Brandy snap twirls may be made 2 weeks ahead and kept in an airtight container at room temperature.

BRANDY SNAPS

Steps:

• Preheat oven to 300 degrees.
• Heat the butter, corn syrup and sugar in the top half of a double boiler over low heat. Stir constantly until the sugar dissolves and the mixture is smooth. Remove from heat and stir in the flour, brandy and ginger until smooth.
• Drop rounded teaspoons of the batter about four inches apart on a well-greased baking sheet. Bake, four or five at a time, until the snaps spread into circles and turn a golden brown (this takes about six to eight minutes).
• Allow the snaps to cool slightly and then loosen then from the baking sheet with a knife or spatula. Working quickly, put them one at a time in the palm of your hand and place a greased wooden handle over the center of the snap. Wrap the snap around the handle to form a cylinder. Hold in place until set, then slide the snap onto a rack. Repeat until all the snaps are finished. If the snaps become too stiff to roll, return the baking sheet briefly to the oven so that they can soften up.
• Whip the cream until stiff and fill each snap with cream at both ends.