Brandy Vanilla For Baking Recipes

HOMEMADE VANILLA EXTRACT

Steps:

• Using a sharp knife, slit the vanilla beans so the beans are exposed. No need to completely split the bean in half, just slit down the middle. If the length of the vanilla beans don't fit into your bottle or jar, cut the vanilla beans into smaller pieces. Place beans into bottle or jar.
• Pour vodka on top. A funnel helps. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times.
• Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 8 weeks, but I recommend at least 6 months for optimal flavor. 12+ months is great!
• As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you're gifting the vanilla or if you don't have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren't almost fully submerged.
• Unused aged vanilla extract (with the beans fully submerged) will last several years. If it still smells good, it's still good to use! Aged extract without the beans will last indefinitely. Once you begin using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced. It's hard to give a specific amount of time as some may use (and refill) the vanilla more quickly than others. After about 1 year of frequent use and refilling, you will you find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use/refill.

BRANDY VANILLA FOR BAKING

Steps:

• Scrape the seeds from the vanilla bean with a sharp knife. Place the seeds and bean in a clean glass jar with a tight fitting lid. Pour the brandy over the vanilla bean, close the lid, and let sit for 2 weeks.
• After 2 weeks, remove the bean.

HOMEMADE VANILLA

Steps:

• Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally.

BRANDY SNAPS

Steps:

• Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line a large baking tray with baking parchment.
• Slowly melt the butter, sugar and golden syrup together in a large saucepan over a low heat. Don't stir the mixture - just give the pan an occasional swirl.
• When the sugar has totally dissolved, remove the pan from the heat and let the mixture cool down slightly for a few minutes.
• Stir in the flour, ground ginger and lemon juice until the mixture is smooth and glossy.
• Drop teaspoons of the mixture onto the lined baking tray. Bake for about 8 minutes or until the biscuits have spread out and look golden and lacy.
• Let the biscuits stand on the baking tray for a few moments until they are pliable enough to handle - I found the "sweet spot" to be about 30 seconds or so. Drape the biscuits over oiled wooden spoons or a rolling pin. To make brandy baskets, drape them over oiled ramekins, an upturned muffin tin or even an apple or orange! The biscuits take just a few minutes to set. Carefully remove them and place on a wire cooling rack to cool completely.
• For the whipped cream filling, whip the double cream, vanilla extract and icing sugar together to soft peaks. Place the cream in a piping bag fitted with a nozzle. Pipe the cream into the brandy snaps just before you are ready to serve them - they don't keep well once they have been filled.