Cashew Brandy Snaps Recipes

CASHEW SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
• In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

BRANDY SNAPS

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 SNAPS

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.

CASHEW BRANDY SNAPS

Steps:

• Toss sugar, chopped cashews and flour to combine. Add lemon juice, brandy and melted butter and stir until batter is smooth. Chill for at least an hour. (Batter freezes well).
• Preheat oven to 350°F. On a silicone baking sheet or greased parchment paper, spread with a palette knife a circle of batter about 1 ½ -inches across and about 1/8-inch thick. Repeat, leaving at least 2 inches between snaps. Bake for 7 to 9 minutes, rotating pan in oven halfway through baking. To curl snaps, remove pan from oven and let cool 1 minute. While still warm, remove snaps with palette knife and rest over a rolling pin to curl. For flat cookies, simply allow to cool completely on pan.
• Cashew brandy snaps will keep for up to 3 days in an airtight container.
• Yield: 2 1/2 to 3 dozen snaps.