Gluten Free Brandy Snaps With Ultimate Whipped Cream 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

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.