Brandy Snap Twirls Recipes

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BRANDY SNAPS



Brandy snaps image

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

50g butter
50g brown sugar
50g golden syrup
50g plain flour, sifted
¼ tsp ground ginger
half a lemon, zest and 1 tsp juice
1 tsp brandy
sunflower or vegetable oil, for greasing

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

BRANDY SNAPS



Brandy Snaps image

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

1/2 cup all-purpose flour
1/2 teaspoon ground ginger
5 tablespoons unsalted butter
1/3 cup sugar
1/4 cup Lyle’s Golden Syrup

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 TWIRLS



Brandy Snap Twirls image

Categories     Cookies     Dessert     Bake     Christmas     Spice     Brandy     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 26

Number Of Ingredients 7

1/3 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
5 tablespoons unsalted butter
1/4 cup sugar
2 tablespoons Lyle's golden syrup
1 tablespoon water

Steps:

  • Preheat oven to 375° F. and butter a heavy baking sheet.
  • Into a small bowl sift together flour, ginger, and cloves. In a small saucepan melt butter with sugar, golden syrup, and water over moderate heat, stirring until smooth. Stir in flour mixture until combined well and let stand 2 minutes. Spoon 1 1/4 teaspoons batter onto baking sheet and spread into a 6-inch length. Make 2 or 3 more cookies in same manner, keeping them 2 inches apart. Bake cookies in middle of oven 7 to 10 minutes, or until golden brown, and cool on baking sheet on a rack 30 to 45 seconds, or until firm enough to hold their shape but still pliable.
  • Working quickly, wrap hot cookies, 1 at a time, in a spiral around handle of a wooden spoon. (If cookies become too crisp to remove from baking sheet, return baking sheet to oven 1 minute, or until cookies are heated through and pliable.) Cool cookies 20 seconds and slide off spoon handle. Make more cookies with remaining batter in same manner. Brandy snap twirls may be made 2 weeks ahead and kept in an airtight container at room temperature.

BRANDY SNAP CANNOLI



Brandy Snap Cannoli image

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

1/2 cup butter, cubed
1/2 cup sugar
3 tablespoons molasses
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup all-purpose flour
2 tablespoons brandy
FILLING:
1-1/2 cups ricotta cheese
3 tablespoons grated orange zest
3 tablespoons sugar, divided
1-1/2 cups miniature semisweet chocolate chips, divided
1-1/2 cups heavy whipping cream

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-SNAP CUPS



Brandy-Snap Cups image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 35m

Yield About 14 brandy-snap cups

Number Of Ingredients 8

1/2 cup butter
1/2 cup sugar
1/3 cup dark molasses
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon grated orange rind
1/4 cup flour
2 tablespoons Cognac

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

BRANDY SNAPS



Brandy Snaps image

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

3 tablespoons golden syrup
90 g butter
1/3 cup brown sugar, lightly packed
1/3 cup all-purpose flour, sifted
1 teaspoon ground ginger
whipped cream, for serving

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

BRANDY SNAPS



Brandy Snaps image

Make and share this Brandy Snaps recipe from Food.com.

Provided by Cheryl E

Categories     Drop Cookies

Time 22m

Yield 20 Brandy Snaps

Number Of Ingredients 9

1/2 cup butter
1/2 cup sugar
1/3 cup dark molasses
1/2 cup flour
1 pinch salt
1 teaspoon ground ginger
1 teaspoon lemon juice
1/2 teaspoon vanilla
1 cup heavy cream, whipped

Steps:

  • Preheat oven to 325°F.
  • In a saucepan melt butter, sugar and molasses, stirring until butter is dissolved.
  • Cool slightly.
  • Sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla.
  • Drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie) sheet.
  • Bake for 6-8 minutes.
  • Remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon (if they cool before they are rolled, return to the oven for a few moments) let cool. (These can be stored in a airtight tin container until ready to be used).
  • Just before serving fill cooled brandy snaps with the whipped cream,preferably.
  • Piping the cream through a pastry bag fitted with a star tube.

Nutrition Facts : Calories 129.4, Fat 9.1, SaturatedFat 5.7, Cholesterol 28.5, Sodium 55, Carbohydrate 12, Fiber 0.1, Sugar 8.2, Protein 0.6

LACY BRANDY SNAPS



Lacy Brandy Snaps image

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

6 tablespoons unsalted butter, cubed
1/3 cup sugar
3 tablespoons light corn syrup
2/3 cup all-purpose flour
2 teaspoons brandy
1 teaspoon ground ginger
FILLING:
4 cups heavy whipping cream
1-3/4 cups confectioners' sugar
1/2 cup brandy
Grated chocolate, optional

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 SNAPS



Brandy Snaps image

Provided by Moira Hodgson

Categories     dessert

Time 25m

Yield 15 snaps

Number Of Ingredients 7

2 ounces butter
4 tablespoons light corn syrup
6 tablespoons sugar
1/2 cup flour
1 teaspoon brandy
1/2 teaspoon ground ginger
1 cup heavy cream

Steps:

  • Preheat oven to 300 degrees.
  • Heat the butter, corn syrup and sugar in the top half of a double boiler over low heat. Stir constantly until the sugar dissolves and the mixture is smooth. Remove from heat and stir in the flour, brandy and ginger until smooth.
  • Drop rounded teaspoons of the batter about four inches apart on a well-greased baking sheet. Bake, four or five at a time, until the snaps spread into circles and turn a golden brown (this takes about six to eight minutes).
  • Allow the snaps to cool slightly and then loosen then from the baking sheet with a knife or spatula. Working quickly, put them one at a time in the palm of your hand and place a greased wooden handle over the center of the snap. Wrap the snap around the handle to form a cylinder. Hold in place until set, then slide the snap onto a rack. Repeat until all the snaps are finished. If the snaps become too stiff to roll, return the baking sheet briefly to the oven so that they can soften up.
  • Whip the cream until stiff and fill each snap with cream at both ends.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 11 grams, Sodium 19 milligrams, Sugar 19 grams, TransFat 0 grams

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