CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
125 |
g |
Unsalted Butter |
125 |
g |
Unrefined Soft Brown Sugar |
4 |
tb |
Golden Syrup |
125 |
g |
Plain Flour |
1 |
ts |
Ground Ginger; (level measure) |
INSTRUCTIONS
1. Make the mixture the day before you need it. The snaps are thinner
and crisper if the mixture is at least a day old.
2. Heat butter, sugar and syrup in a pan over a low heat until melted.
3. Sieve together the flour and ginger.
4. Remove pan from heat and sieve in the flour slowly mixing as you
go.
5. Beat until smooth. Pour into clean container.
6. Chill in refrigerator until ready to use.
Baskets
7. Preheat oven to 160ºc / Gas Mark 3.
8. Turn several baking sheets upside down and lightly grease the
undersides. It is much easier to remove the brandy snaps from a tray
with no side lips.
9. Place walnut sized pieces onto the trays and spread out into
circles with your fingertips. Don't attempt more than 2 per tray.
10. Bake in a preheated oven for 5 - 7 minutes until golden and set.
11. Remove from oven and leave to settle for a minute or so. The
snaps will have a lacy surface.
12. Lift biscuits from tin using a palette knife and drape
immediately over a ramekin or pudding basin (or cut the base of a
lemon and use that) squeezing into a tulip shape whilst still warm.
Repeat until you have used up the mixture.
13. Store in an airtight tin until needed.
14. Fill with a selection of ice creams, fruits, or sorbets to make a
wonderfully light summer dessert
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.
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