BRANDY SNAPS
These cookies are best eaten when still warm and filled with melting whipped cream. (Snaps rarely contain brandy any more.)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl, combine flour and ginger with a whisk. Melt butter in a small saucepan over medium heat. Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.
- Using a 2/3-ounce ice cream scoop, drop three level scoops of batter onto prepared baking sheets, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.
- Remove from oven and let cookies cool just slightly until firm, about 2 minutes; place each cookie over an inverted drinking glass or wrap around the handle of a whisk, using your hands to press and gently shape. Let set 30 seconds. Transfer to a wire rack to cool. Repeat process with remaining batter.
BRANDY SNAP CANNOLI
This recipe combines two classic recipes...brandy snaps and cannoli. You can assemble and chill them up to an hour before serving. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the first 5 ingredients. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in flour and brandy; keep warm., Drop tablespoonfuls of batter onto a parchment-lined or well-greased baking sheet; spread each into a 4-in. circle. Bake at 350° for 5-6 minutes or until edges begin to brown. Cool for about 1 minute or just until cookie starts to firm., Working quickly, loosen each cookie and curl around a metal cannoli tube to shape. Remove cookies from tubes; cool on wire racks., For filling, in a large bowl, combine the ricotta, orange zest and 1 tablespoon sugar; stir in 1/2 cup chocolate chips. In a small bowl, beat cream on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Fold into ricotta mixture. Chill until serving. , Just before serving, pipe filling into cannoli shells. Dip ends in remaining chocolate chips.
Nutrition Facts : Calories 230 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 85mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BRANDY SNAPS
Making these homemade crispy biscuits is easier than you think - best served with vanilla ice cream or piped cream
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 18m
Yield Makes 12-16 approx
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/ 160 fan/ gas mark 4 and two baking trays with baking parchment.
- Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
- Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a cigar and two heaped teaspoons is enough for a basket. Space them well apart as they will spread. Cook in batches for 8 - 10 mins until set, golden brown and lacy in appearance. Do not allow to go too dark as they will taste bitter. Leave for a minute before shaping - the snaps should still be pliable but set enough to move without tearing.
- You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top 'presentation' side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you'll see.
- Pipe whipped cream into the cigars or use the baskets or cones for ice cream and berries. If not using straightway, store in an airtight container for up to 5 days.
Nutrition Facts : Calories 76 calories, Fat 3.7 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.1 milligram of sodium
LACY BRANDY SNAPS
These cream-filled crisps are the perfect sweet treat. Include them on a holiday cookie platter or serve at the end of the meal with coffee or tea. -Natalie Bremson, Plantation, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 119 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 9mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BRANDY-SNAP CUPS
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 35m
Yield About 14 brandy-snap cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees.
- Have ready three glass ramekins or custard cups measuring about four and one-half inches wide and two inches deep.
- Combine the butter, sugar, molasses, ginger, cinnamon and orange rind in a saucepan and bring to the boil.
- Remove from the heat and stir in the flour, using a wire whisk. Add the Cognac and stir. Blend until smooth. Set the saucepan in a basin of simmering water to prevent hardening as you work.
- Drop the mixture, one full tablespoon at a time, onto an ungreased baking sheet. Space the tablespoons at wide intervals, remembering that they spread considerably as they bake. Prepare only three snaps at a time because the snaps harden fast once they are removed from the oven and they are difficult to remove.
- Put the snaps in the oven and bake 14 minutes. When the snaps are removed from the oven, let them cool for a second or so. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap inside one of the ramekins and press down to mold into cup shapes. Let cool. If the snaps become impossible to scrape off, return the baking sheet briefly to the oven.
- Continue preparing and baking the snaps until all the mixture is used.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 4 milligrams, Sugar 13 grams, TransFat 0 grams
THE FIRESTONES' BRANDY- SNAP CUPS WITH MOUSSE FILLINGS
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 10m
Yield Fourteen servings
Number Of Ingredients 4
Steps:
- Place one brandy-snap cup on a dessert plate.
- Spoon half a cup or less of dessert mousse inside the cup, such as pumpkin, praline (see recipe) or orange juice with Grand Marnier (see recipe).
- Spoon one tablespoon of whipped cream on top and place one candied violet or other sweet garnish on top.
BRANDY-SNAP CUPS
This wafer-thin cookie-cup is a beautiful and delicious way to serve homemade ice cream, frozen yogurt, fresh berries, or mousse.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes 14 cookie cups
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a medium saucepan combine sugar, butter, molasses, zest, ginger, and cinnamon over medium heat. Bring to a boil; remove from heat. Whisk in flour. Add cognac, and whisk until smooth.
- Drop batter, 1 heaping tablespoon at a time, onto a baking sheet lined with a Silpat baking mat. Prepare only 2 cookies at a time, as they harden quickly once removed from the oven and are difficult to shape.
- Bake for 10 to 12 minutes. Get several custard cups, about 3 inches in diameter and 2 1/2 inches deep, at the ready for molding. Remove snaps from oven, and let cool for 3 minutes. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap, flat side up, over the bottom of a custard cup. Let cool. (If the snap becomes hard before removing from baking sheet, return briefly to the oven.) Repeat with remaining snaps.
BRANDY SNAPS
An old fashioned Australian favourite. My friend Liz is begged to bring these wherever she goes, and has given me a couple of lessons in making them. She is particular about getting the measaurements exact, so please note an Austrlain tablespoon contains 4 teaspoons. Heat your spoon in boiling water and the golden syrup will slide off easily. This recipe is from Australian Women's Weekly Beautiful Book of Biscuits (cookies).
Provided by JustJanS
Categories Dessert
Time P1DT5m
Yield 24 brandy snaps
Number Of Ingredients 6
Steps:
- Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
- Remove from the heat and add the sifted flour and ginger; mix well.
- Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will).
- To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
- Have ready 3 wooden spoons.
- Using a spatual or knife, lift brandy snaps from tray.
- Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
- Repeat on cold trays with remaining mixture.
- Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
- Alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.
Nutrition Facts : Calories 52.6, Fat 3, SaturatedFat 1.9, Cholesterol 8, Sodium 24.4, Carbohydrate 6.5, Fiber 0.1, Sugar 3.7, Protein 0.2
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