Brandysnapbaskets Recipes

BRANDY SNAPS BASKETS

Steps:

• Preheat oven to 350°F/180°C. Line baking trays with non-stick parchment paper.
• In a medium saucepan, combine butter, brown sugar, golden syrup and salt.
• Let this melt over medium-low heat, stirring until the brown sugar has dissolved, but avoid letting the mixture boil. Remove the saucepan from the heat and let it cool for a minute.
• Add in the flour and ground ginger. Mix it together with a wooden spoon until combined and glossy.
• Drop around 2 teaspoons of batter per brandy snap onto the prepared baking tray.
• Start with just one or two, so you can see how fast your oven bakes them. Space them far apart too as they will spread.
• Bake until amber-brown and lacy, anywhere between 5-8 minutes, depending on your oven. The cookies should spread out and become bubbly and deep amber-brown, but you don't want the edges burning or becoming too dark or they will be bitter. Some ovens cook much faster than others. Watch them closely and turn down the oven temperature if you need to.
• Let the cookies cool for around 1 minute before shaping.
• Have a greased upside-down muffin pan ready to go, or use upside-down jars or small bowls.
• Once they're not too hot to touch (but still pliable), use an offset spatula to gently lift up the cookie.
• Place a hot cookie over one of the upside-down cups, pressing it down gently and around the cup. Hold it in place until it firms up a bit, then remove it. If you leave them on the tray too long and they harden too much to shape, place the tray back in the oven for 30 or so seconds to warm the cookies back up.
• Let them cool further on a wire rack while you bake the rest.
• In a bowl add the cream, vanilla, and sugar. Whip the cream until soft peaks form, taking care not to over-whip it.
• Brandy-snap baskets should only be filled right before serving.
• Dollop or use a piping bag to pipe the cream into the baskets, then top with chopped strawberries and shredded mint.
• Dust with a little extra powdered sugar.

LACY BRANDY SNAPS

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.

BRANDY SNAPS

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.