desserts - cold recipe:

brandy snap

ingredients

butter 50 gm
golden syrup 50 gm
castor sugar 50 gm
flour 50 gm
grd ginger sq
salt sq
vanilla essence sq

production

1. In a thick bottomed pan, melt together the butter and golden syrup
2. Add the sugar and bring to a rolling boil
3. Remove from the heat and stir the sifted flour and ginger into the syrup and butter mix
4. Stir in a pinch of salt and a few drops of vanilla essence and allow to cool
5. Place pieces the size of a walnut about 5 cm apart (to allow for spreading) on a silicone mat or baking parchment onto a baking sheet
6. Have your mould ready when you remove the brandy snaps from the oven.
7. Bake in a hot oven 200ºC until dark brown, remove from oven
8. Allow to stand for a few minutes, and then lift off carefully with a palette knife and shape them while still hot
9. As the brandy snaps cool they will become stiff and hold the shape of the mould.
10. Fill the brandy snaps and serve, or store them in an airtight container, as they will wilt easily when exposed to humidity.

chef notes:

Brandy snaps are easily moulded to form shells, cups and other shapes. Small dowels, rolling pins and teacups maybe used as moulds. Brandy snaps can be put back in the oven briefly to re-soften if the desired shape is not obtained the first time. They can also be cut to different shapes while still hot and then moulded but this takes a little practise.

email chef@tallyrand.info