|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
Brandy Snaps RecipeVeg CD CBF English 25minsA traditional English recipe for Brandy Snaps which also make excellent biscuit accompaniments for ice cream.Makes approx. 20 biscuits Cold Vegetarian Alcohol Biscuit Baked Fayre Teatime England British EuropeIngredients: 50g/2oz Butter 50g/2oz Sugar 2 tbsp Black Treacle or Molasses 50g/2oz Plain Flour A pinch of Salt 1/2 teasp Ground Ginger 1/2 teasp Lemon Juice 1 teasp Brandy Whipped cream to serve Instructions 1. In a pan, melt the butter, sugar and black treacle until the sugar dissolves. Remove from the heat and allow to cool. 2. Preheat the oven to 170C, 325F, Gas mark 3 and well grease 3-4 baking trays. 3. Add the flour, ginger, brandy, lemon juice and a pinch of salt to the cooled treacle mixture and mix well. 4. Drop tablespoonfuls of the mixture onto the baking trays, spacing at least 10cm/4inches apart as the mixture spreads during cooking. Do not be tempted to use more than a tablespoon of mixture per biscuit. Bake in the oven for 7-8 minutes until brown. 5. Remove from the oven, wait for 1 minute or until the biscuits are just cool enough to handle, then remove from the trays with a spatula and carefully roll each biscuit around the handle of a wooden spoon to form a cylinder. Work quickly as once cooled, the biscuits will break. They can be returned to the cooling oven for 1-2 minutes if they get too brittle before you have a chance of removing them from the trays.
More Biscuit/Cookies & Pastries Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference. |
