Gluten Free Brandy Snaps Recipes

GLUTEN FREE BRANDY SNAPS

Steps:

• Preheat the oven to 180C, then while the oven is heating up you can prepare the brandy snap mixture.
• In a small saucepan, melt the butter then add the sugar and golden syrup and stir over a low heat until the sugar has dissolved (about 15 minutes) and the mixture is completely smooth.
• Sift the gluten free flour and ginger into the saucepan and stir to combine with the liquid ingredients. Finally, add the lemon juice, give everything a real good stir and set the pan aside to cool for 10 minutes. You want to mixture to cool from a running liquid to a thick paste that you can work with.
• Line a baking tray with parchment paper and use a teaspoon to scoop three small balls of the brandy snap mixture, rolling them between your palms to even out the shape if possible (the mixture will be very soft), then place each ball onto the tray. Be sure to leave a good amount of space between the balls as they will spread out completely during cooking.
• Bake for 12-14 minutes until each ball has spread to flat circles, turned golden brown and small bubbles have formed and popped on the surface, leaving a lace-like texture. Remove from the oven and use the handle of a wooden spoon to shape the brand snaps - roll the brandy snap loosely around the spoon, press the edges together to create a join, wiggle it around until it has cooled into shape and then slide onto a wire rack to cool. If any of the other circles cool too much in the meantime you can pop them back into the oven for a minute to soften them up.
• Repeat steps 4 and 5 with the rest of the mixture until you have used it all. You can then either serve immediately or pop them in an airtight tin for later.

GLUTEN FREE BRANDY SNAPS WITH ULTIMATE WHIPPED CREAM

Steps:

• Heat oven to 180°C. 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!
• Place one tray at a time into the oven and bake for approximately 6 minutes, you want them to be bubbling all over and very slightly darkened at the edges.
• While the snaps bake, prepare your moulds. If you're not using cannoli tubes then lightly grease the handle of a wooden spoon or similar. Ideally you will need four of whatever you are using. If it isn't non-stick, then lightly grease it. Place the moulds and an offset spatula within easy reach of where you will be rolling the snaps. Take the tray of baked brandy snaps out of the oven, put the next tray in and re-set the timer.
• Slide the baked snaps, paper and all, off onto a heatproof surface and leave for 30 seconds. Use a spatula to gently lift the edge of one brandy snap, you need them to be just cool enough to lift off the paper but still be warm enough to be pliable. Flip the snaps over (so the bubbly side will be facing out) and quickly roll each one around your cannoli tube or spoon handle. Place them join side down onto a wire rack to cool.
• When they are cool enough to hold their shape, gently pull the former out. Try to slide the tubes out before the snaps have cooled completely, this lessens the risk of breaking. You may need to wipe some excess butter off the moulds before you re-use them (but don't wipe it all off, that way you won't need to re-grease them).
• Continue baking the rest of the snaps. You can spoon more mixture onto the trays (re-lined with baking paper) when they are still hot from the oven - while the butter will start melting straight away, it doesn't affect the snaps.If you find the snaps have cooled too quickly and they're too firm to roll, place them back on the warm tray for a minute and try again. If they're still too firm, you can place the tray back in the oven for another minute to soften them.

GLUTEN FREE BRANDY SNAPS

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.

GLUTEN-FREE BRANDY SNAP BASKETS

Steps:

• Preheat the oven to 180C (350F). Line two baking trays with baking parchment and lightly oil four appropriately shaped moulds (I used 4 x dariole moulds, but you can use muffin pans).
• Measure the butter, sugar and syrup into a small, heavy-based saucepan.
• Heat gently until the butter has melted and the sugar has dissolved (this will take about 10-15 minutes over a low heat). You can check whether the sugar has dissolved by dragging a spoon across the saucepan base - you'll feel any gritty sugar granules.
• Take off the heat and leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and brandy (if using) and stir well to mix thoroughly.
• Drop four tablespoon lots of the mixture onto each of the prepared baking trays to make neat circles, leaving plenty of space for spreading. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a tablespoonful of it (adjust amount depending on the basket size you want) into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers.
• Bake a tray at a time in the pre-heated oven for about 10-12 minutes, or until the mixture is well spread out, looks lacy and is a dark golden colour (be careful it doesn't burn though! As they continue to cook on the hot tray, it's best to take them out a little earlier than later).
• Remove the tray from the oven and place on a wire rack (and pop the next tray into the oven). Leave the brandy snaps for a minute or so to firm up slightly (check the edges with a small palette knife - it should be firm enough to lift, but pliable enough to shape). When ready, quickly but gently lift each brandy snap using a fish slice or large flat spatula and drape over top of your moulds (or inside the muffin pans). NB: If any of the brandy snaps on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again.
• Remove each brandy basket from the mould once set (takes around a minute) and place on a wire rack to cool. Store the brandy snaps in an airtight tin or container; they will keep for at least a week. Don't store in the fridge, as they will go soft.

GLUTEN FREE BRANDY SNAPS FOR CHRISTMAS

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.