Food Academy- Brandy Snaps.

This requires some careful measurement and some fine timing to master the Brandy Snap.
Make sure your dough is wet enough to allow spreading when cooked in the oven. Once it is dark brown, remove and let cool until it is able to be moulded over a cylinder. They should harden and be able to be slide off.

Brandy Snaps

Ingredients

·      Butter, 50g

·      Golden Syrup, 2 Tbspn

·      Caster sugar, ¼ cup

·      Ground ginger, 1 tsp

·      Flour, 1/3 cup

·      Rum essence, 1/2 tsp

·      Lemon rind, ¼ tsp, finely chopped

Method

1.    Melt butter and Golden syrup in a pot on a low heat.

2.    Remove from heat and add flour, sugar, ginger, rum essence and lemon rind. Mix together.

3.    Drop teaspoons of mix onto an oven tray covered with baking paper. Allow 5cm between each drop.

4.    Bake in a 200⁰C oven for 5-7 minutes. Pull them out when they are a dark golden brown.

5.    Place on the stove top and allow to cool for 30 seconds. Gently lift with a knife and roll around a greased round handle (or over a small ramekin to make baskets).

6.    Let to cool and gently remove the snap from the handle.

Filling

·      Cream, ½ cup

·      Vaniila essence, 3 drops

·      Icing sugar, 1 Tbspn

Whip the cream with the other ingredients. Scoop into a piping bag with a nozzle and carefully pipe into the brandy snaps.

Arrange nicely on a plate.