BRANDY SNAPS
A classic and somewhat old-fashioned Australian dessert which, in 2005, you are unlikely to come across in Australian city restaurants. I was recently delighted to find them on the menu in an Australian country pub, somewhat off the beaten track and I am posting this recipe, for the 2005 Zaar World Tour, from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'.
Provided by bluemoon downunder
Categories Dessert
Time 40m
Yield 36 biscuits
Number Of Ingredients 8
Steps:
- Heat the butter, sugar, syrup, lemon juice and brandy gently together in a saucepan until the brandy melts and the butter melts and the sugar has dissolved. Remove the pan from the heat, mix in the flour and ginger and leave to cool.
- Preheat the oven to 190ºC, line 2 baking trays with non-stick baking paper and place 6 teaspoons of the mixture, placed well apert on each. Bake for 8-10 minutes, or until lightly browned. To ensure enough time to roll the brandy snaps, put one tray into the oven 5 minutes before the other.
- Remove the brandy snaps from the oven and cool on the baking tray for a few seconds, then lift the biscuits off with a palette knife and roll around wooden spoon handles. If they become too hard to roll, pop them back in the oven for a few seconds. When firm, remove from the spoon handles and cool on a wire rack. Repeat with the remaining mixture.
- To fill the brandy snaps, spoon the cream into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits.
- Serve as soon as they are filled.
Nutrition Facts : Calories 88.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 18.7, Sodium 25.5, Carbohydrate 8.7, Fiber 0.1, Sugar 3.8, Protein 0.6
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