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Brandy Snaps

 

Crisp tubular cookies that can be eaten filled or filled with your favorite filling - typically a brandied whipped cream during Christmas time. A British favorite.
11

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

40

min

Trans-fat Free
 

Ingredients

4 ounces golden syrup
*
3 ½ ounces sugar, superfine
4 ounces butter
3 ½ ounces all-purpose flour
sifted
1 teaspoon ginger
ground
*
1 each lemon zest
grated
*
1 teaspoon lemon juice

Directions

Add the corn syrup, sugar, and butter into a heavy saucepan and warm over low heat, stirring, until the sugar has dissolved and the butter melted.

Remove from the heat and add in the flour, ginger, and lemon rind. Add the lemon juice or substitute with brandy and mix well.

Drop by the teaspoonful of the mixture 3 inches apart onto well-greased baking sheets. It is a good idea to use parchment paper or a non-stick baking mat for easier removal and tube rolling.

Only bake 4 or 5 at a time.

Bake in a pre-heated moderate oven at 325℉ (160℃) for 10 minutes or until golden brown.

Remove from the oven and roll around the greased handle of a wooden spoon whilst hot, do not allow them to cool as the snaps will become hard and impossible to roll.

If they cool too quickly and become too brittle to roll into tubes, reheat in the oven for a minute or two.

To make the hollow logs, my mother wrapped the just-baked dough around #2 pencils.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 33362% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 162mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 14% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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