Brandy Snaps And Baskets Recipes

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BRANDY SNAPS RECIPE FOR BRANDY SNAP BASKETS



Brandy snaps recipe for brandy snap baskets image

There's no brandy in these brandy snap biscuits but they're often served rolled up and filled with brandy infused whipped cream.

Provided by Sarah Trivuncic

Time 20m

Number Of Ingredients 6

50g butter
50g granulated sugar
65g golden syrup
50g plain flour
1 level tsp ground ginger
2 tsp lemon juice

Steps:

  • Put the butter, sugar and syrup into a small saucepan and melt over low heat.
  • Sift the flour and ginger together. Add to the melted mixture with the lemon juice.
  • Drop 4 teaspoons of the mixture onto a baking tray lined with parchment paper, spaced well apart to allow for them spreading in the oven.
  • Bake in centre of oven at 160c / 325f / gas mark 3 for 8 minutes.
  • Butter a 12 hole bun case generously.
  • Leave on the tray for 1 minute. Lift up with palette knife and position gently into a hole on the bun case. Gently push and shape the brandy snap into a basket shape within the hole. It might tear a bit but so long as you have a cavity for your ice cream, this doesn't matter too much. Watch that the folds of the brandy snap do not fold inwards too much, try to pull the edges apart so you have nice round shape.
  • Allow to cool and serve.

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 SNAP BASKET



Brandy Snap Basket image

Dinner Party

Provided by h3l3nb

Time 10m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Place the butter, caster sugar and golden syrup in a saucepan and place it over a moderate heat. Stir it regularly with a wooden spoon until the butter and golden syrup have melted and the sugar has dissolved. Leave it to simmer gently for a couple of minutes then remove it from the heat.
  • Stir in the vanilla essence, ground ginger, brandy and lemon zest, and then gradually mix in the flour until well incorporated. Set the mixture aside for 15 minutes to cool and become firmer.
  • Preheat an oven to 180°C. Place large spoonfuls of the mixture onto anon stick or well butter biscuit tray so that you have at least 6, allow plenty of room between each one as they will spread out. With lightly buttered fingers spread the mixture into circles around 5 cm wide. Place the tray in a preheated oven and leave them to cook for 10-15 minutes. You will need to cook them regularly as they will easily burn. The brandy snaps our ready when they have spread out and are a rich golden brown. Remove them from he oven and allow them to cool for 1 minute.
  • Place 6 dariole, ramekins or small teacups upside down on a work surface. Carefully remove the brandy snaps from the tray (they should be pliable if they aren't return them to the oven for a few minutes), place them on the upturned dariole, ramekin or cup and mould them around it to shape as a basket. Set them aside to harden.
  • When they are set remove them from the mould and store them in a air tight container until ready to use.

BRANDY SNAP BASKETS



Brandy Snap Baskets image

Make and share this Brandy Snap Baskets recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Low Protein

Time 42m

Yield 4 serving(s)

Number Of Ingredients 4

3 tablespoons golden syrup
90 g butter
1/3 cup brown sugar
1/2 cup plain flour

Steps:

  • Combine first three ingredients and cook for 1 1/2-2 minutes on HIGH until melted.
  • Stir in plain flour.
  • Preheat oven to 180deg C.
  • Spoon a quarter of the mixture into a greased 20 cm round cake tin.
  • Bake on low rack for 8 minutes on CONVECTION at 180Deg C.
  • Allow to cool slightly.
  • Turn out onto a small mould and shape into baskets.
  • Continue to make baskets with remaining mixture.
  • Fill baskets with ice cream and raspberries.

Nutrition Facts : Calories 333, Fat 18.3, SaturatedFat 11.5, Cholesterol 48.1, Sodium 146.5, Carbohydrate 42.4, Fiber 0.4, Sugar 22.1, Protein 1.8

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