Directions: |
Directions:1. Preheat the oven to 350º. Line 2 baking trays with parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.
2. Add butter, sugar and syrup into a small, heavy based pan.
3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 mins over a low heat. Don't let the mixture boil as it may crystallise.
4. Leave the mixture to cool slightly, about 2 to 3 mins, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly.
5. Drop 4 t of the mixture onto each of the prepared baking trays to make neat circles about 4 inches apart.
6. Bake in preheated oven for about 10 to 15 mins, or until the mixture is well spread out, looks lacey and is dark golden in color. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time.
7. Remove each tray from the oven and leave for a min or so to firm up slightly, then lift from the baking parchment using a fish slicer or palette knife. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small pallet knife.
8. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having them join underneath. Pressed the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack. Do the same with remaining snaps.
9. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week, or whip some fresh cream and using a piping bag, pipe cream in at both ends of the brandy snaps so they are filled with cream, then chill in the fridge for 30 mins before eating. |
This recipe for Cream Filled Brandy Snaps is from