I know I said I wouldn’t be able to do a lot of baking posts because we’re having an extension and then I posted half a dozen kitchen-related topics but I promise we are having an exciting extension! I spent what seemed like an entire week in the kitchen baking things I’d never tried before so I would have things to continue posting about!… Clever I know!
I imagined that making brandy snaps would be difficult, and maybe it’s because I’m technically a ‘professional’ baker (I bake cakes… just cakes. All my experimentations are strictly armature in the comfort of my own kitchen) but I really didn’t find them difficult at all!
What you will need:
A large flat baking tray
Grease proof paper
4 glasses (or something to shape your brandy snaps to)
100g plain flour
2 tsp ginger powder
100g brown sugar
2 tbsp golden syrup
½ tbsp choice brandy
Begin by weighing your butter, brown sugar and golden syrup into a pan and place on a low heat.
Whilst the butter syrup mixture begins to melt sieve the flour and ginger powder into a mixing bowl.
Once the butter has melted bring the heat up a touch to a medium intensity and stir the mixture until the sugar has dissolved. Once the sugar has dissolved turn the heat up again.
As soon as the mixture begins to boil remove from the heat and stir in the brandy
Pour the mixture into your mixing bowl and fold in the flour until well combined. Leave to cool for 20 minutes or so.
Pre-heat your oven to 180oc.
Cut a piece of grease-proof paper the size of your baking tray then cut that sheet into quarters. You need to allow the mixture to spread quite wide in the oven so if you only have a small tray do one or two at a time. I did four.
Take a small spoonful of the mixture (in between a tea and table-spoon size) and place it into the middle of a piece of the grease proof paper, pressing down gently to spread the mixture out a little.
Bake the brandy snaps in the oven for 6-8 minutes (keep your eye on them as they burn very easily) onces they’re a dark golden colour remove them from the oven and leave for a couple of minutes.
Gently pick up one of the brandy snap weaves and shape over an upside down glass, or rolling pin. I made cones and ‘cigars’ with mine.
Once the baskets have cooled they should be crunchy and crisp to eat!
A couple of little extras, I kept my mixture in the fridge and only used it as and when. There’s no need to bring it back to room temperature just roll a ball around in your palms and press down onto your baking tray.
Other methods involve only softening the butter and just combining the ingredients with an electric mixer but I’ve not had chance to test this recipe with that particular method so if you have any such luck do let me know!
And here are some pictures of the extension mid-destruction!