Gluten Free Brandy Snaps For Christmas Recipes

GLUTEN FREE BRANDY SNAPS

Steps:

• Preheat the oven to 180C, then while the oven is heating up you can prepare the brandy snap mixture.
• In a small saucepan, melt the butter then add the sugar and golden syrup and stir over a low heat until the sugar has dissolved (about 15 minutes) and the mixture is completely smooth.
• Sift the gluten free flour and ginger into the saucepan and stir to combine with the liquid ingredients. Finally, add the lemon juice, give everything a real good stir and set the pan aside to cool for 10 minutes. You want to mixture to cool from a running liquid to a thick paste that you can work with.
• Line a baking tray with parchment paper and use a teaspoon to scoop three small balls of the brandy snap mixture, rolling them between your palms to even out the shape if possible (the mixture will be very soft), then place each ball onto the tray. Be sure to leave a good amount of space between the balls as they will spread out completely during cooking.
• Bake for 12-14 minutes until each ball has spread to flat circles, turned golden brown and small bubbles have formed and popped on the surface, leaving a lace-like texture. Remove from the oven and use the handle of a wooden spoon to shape the brand snaps - roll the brandy snap loosely around the spoon, press the edges together to create a join, wiggle it around until it has cooled into shape and then slide onto a wire rack to cool. If any of the other circles cool too much in the meantime you can pop them back into the oven for a minute to soften them up.
• Repeat steps 4 and 5 with the rest of the mixture until you have used it all. You can then either serve immediately or pop them in an airtight tin for later.

GLUTEN FREE BRANDY SNAPS

Steps:

• Place butter, sugar and golden syrup in a saucepan.
• Heat until butter has melted.
• Sift flours and baking powder. Stir into butter mixture and mix well.
• Place teaspoons of mixture onto baking tray coverd with baking paper or greased greaseproof paper.
• Bake at 190 deg C for about 8 minutes until firm around the edges.
• Cool for 2 minutes then roll around handle of wooden spoon or other round handle.
• Place on wire rack to cool completely before filling with cream.

GLUTEN-FREE BRANDY SNAPS RECIPE

Steps:

• Preheat your oven to 160C Fan and prepare a large baking tray with non stick baking paper. Also grease the handle of a wooden spoon or a small rolling pin.
• Place your light brown sugar, golden syrup and butter into a small saucepan and place on a low heat until the butter has melted and the sugar has fully dissolved (it should no longer feel gritty and feel smooth) - this takes about 10 minutes. Stir throughout so it doesn't boil.
• Remove from the heat and allow to sit for a minute to settle before adding in your gluten free plain flour and ground ginger (the ginger is optional really but I love the flavour). Mix quickly so that it combines well and the flour doesn't clump. Add your lemon juice straight afterwards and give a final good mix.
• Use a teaspoon to spoon 3-4 round dollops of the mixture onto your prepared baking tray (1 teaspoon per dollop!). Make sure they are quite far apart from each other as the brandy snaps will spread out massively.
• Place into the preheated oven for around 12 minutes until they are golden coloured, spread and have a almost lacy look to them.
• Remove from the oven and allow to sit for a couple of minutes before using a palette knife to ease off one of the brandy snaps - whilst you need to work quickly, be patient. Once you've carefully removed your super flexible brandy snap from the paper, wrap it around the wooden spoon or small rolling pin handle, allowing it to join.
• Then carefully slide it off and place on a cooling rack. Repeat with the other ones on the tray. If any firm up too much, pop back in the oven for a few seconds and they will softened again enough to roll around!
• You will of course have lots of mixture left to make more - it can firm up very quickly in the pan, so pop it on a low heat again to loosen it, and once at the consistency it was before, repeat with the round dollops. Use a new piece of baking paper if you need to. Keep repeating steps 4-7 until you have used up your mixture.
• Dip both tips of your brandy snap in chocolate and allow to set. I set mine on a couple of wooden spoon handles so the melted chocolate didn't touch anything. Allow to set.
• Whisk together double cream and icing sugar until it forms soft peaks. Then fold in your mascarpone till thicken and smooth.
• Spoon your cream mixture into a piping bag with a star nozzle (the nozzle needs to be just smaller than the holes of your brandy snaps. Pipe into the brandy snap so its nice and full!
• Enjoy straight away!

BRANDY SNAPS

Steps:

• Melt sugar, margarine and syrup in a pan over moderate heat. Once melted, remove from the heat.
• Add all the other ingredients except for the whipped cream and mix well
• Drop in teaspoons onto a greased baking sheet, allowing 3 inches of space between each one. Then bake at 350 F or 177 c for 7 to 10 minutes
• Remove the baking tray from the oven and allow to stand until the snaps can be easily lifted with the palate knife
• As you lift them from the tray, roll them carefully around the handle of the wooden spoon and allow to set
• Before serving put a little whipped cream into each end of each snap
• If the brandy snaps become to cool and brittle to roll, place them over heat for a moment to soften them

GLUTEN FREE BRANDY SNAPS FOR CHRISTMAS

Steps:

• Preheat oven to 180°C.
• Line baking trays with nonstick paper.
• Place butter, syrup and sugar in pan over low/medium heat until butter is melted.
• Stir.
• Add flour and ginger.
• Place 3 teaspoon scopes on each tray THESE SPREAD A LOT--LEAVE ROOM.
• Bake 5 minutes or until golden brown.
• Remove from oven; let stand for 1 minute.
• Wrap around large wooden spoon handle till set.
• Store in an air-tight container with layers of baking paper between.