Gluten Free Brandy Snaps With Ultimate Whipped Cream 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 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 WHIPPED CREAM

Steps:

• Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

BRANDY SNAPS

Steps:

• For the brandy snaps: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 large baking sheets with parchment or silicone mats. You'll need 2 wooden spoons with 3/4-inch-thick handles to roll the brandy snaps around. If the handles are too thin, tightly wrap foil around them until they are the right thickness.
• Combine the butter, granulated sugar, golden syrup and salt in a small saucepan. Heat over medium low, stirring occasionally, until the butter is melted and the sugar is mostly dissolved (it should never come to a simmer), about 10 minutes. Let cool slightly for 2 minutes, then sift the flour and ginger directly into the saucepan through a fine-mesh sieve. Stir until combined and a smooth, fluid paste.
• Place 5 to 6 separate heaping teaspoons at least 4 inches apart from each other on the prepared baking sheets. Gently spread each mound into an even 2-inch circle with the back of a spoon. Bake one sheet at a time for 6 minutes, then rotate the baking sheet and continue baking until caramel to toffee brown in color, 2 to 3 minutes. (If too pale, the brandy snaps will not get crisp enough.)
• Let cool briefly for about 2 minutes on the baking sheet until you can slide a small offset spatula underneath a brandy snap and lift it off (it should still be warm and flexible). Place on a cutting board rough-side down and roll around the wooden spoon handle, pressing down on the seam to seal. Working quickly, repeat with the remaining brandy snaps, alternating with the 2 wooden spoons and removing the rolled brandy snaps to a rack to cool completely. (If too stiff to roll, return the brandy snaps to the oven for 1 to 2 minutes until flexible again.)
• Bake and roll the brandy snaps on the second baking sheet, then continue the process of spooning, baking and rolling with the remaining batter, alternating the baking sheets.
• For the filling: When ready to serve, whip the heavy cream, confectioners' sugar, brandy if using, and vanilla in a large bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Transfer to a piping bag or large resealable plastic bag. Cut the tip and pipe the whipped cream into the rolled brandy snaps. Serve within 2 hours.

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.