English Gingered Brandy Snaps (kh) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Butter or margarine,
1/8 tsp: Ground nutmeg,
1/4 cup: Sugar,
1 tbsp: Brandy,
2 tbsp: Light corn syrup,
1 tsp: Molasses,
1/2 cup: All purpose flour,
1/2 tsp: Ground ginger,
Filling,
1 cup: Whipping cream, whipped
1 tbsp: Sugar,
Directions:
Combine butter, sugar, corn syrup, and molasses in a medium saucepan.
Heat mixture over medium heat just until butter is melted. Combine
flour, ginger and nutmeg in a small bowl. Stir this mixture into the
butter mixture. Stir in the brandy. Drop the mixture by teaspoonfuls
6 inches apart on greased cookie sheets. Bake at 350F 8 to 10
minutes. Let cool for 30 seconds. Ease cookies off the cookie sheets
with a spatula; then immediately roll loosely around a 6-inch tapered
metal tube with the upper surface of each brandy snap on the outside.
Cool on wire racks. Shortly before serving, whip cream, add sugar,
and mix well. Using a pastry bag fined with a star tip, fill the
cavity in the rolled brandy snap from each end.
Note: If brandy snaps begin to harden before they are rolled, return
them to the oven for 30 seconds to soften them.
Source from luhu.jp
Heat mixture over medium heat just until butter is melted. Combine
flour, ginger and nutmeg in a small bowl. Stir this mixture into the
butter mixture. Stir in the brandy. Drop the mixture by teaspoonfuls
6 inches apart on greased cookie sheets. Bake at 350F 8 to 10
minutes. Let cool for 30 seconds. Ease cookies off the cookie sheets
with a spatula; then immediately roll loosely around a 6-inch tapered
metal tube with the upper surface of each brandy snap on the outside.
Cool on wire racks. Shortly before serving, whip cream, add sugar,
and mix well. Using a pastry bag fined with a star tip, fill the
cavity in the rolled brandy snap from each end.
Note: If brandy snaps begin to harden before they are rolled, return
them to the oven for 30 seconds to soften them.
Source from luhu.jp
Tags
Cookies