I was over at my dear friend's home. We got to talking about desserts. She brought out her notes and recipes that she used when she cooked. This was many years ago. One of the many recipes was her friend’s favorite, Brandy Snaps.
Since she does not cook that much, I decided to make this for her.
Adapted from Carole Walter’s Great Cookies
Ingredient:
6 tablespoons (3/4 stick) unsalted butter
1/4 cup super fine sugar
1 /4 cup Lye's Golden Syrup
3 tablespoons brandy
1/ 2 cup all-purpose flour spooned in and level
1 teaspoon ground ginger
1 teaspoon freshly grated navel orange zest
Directions:
1. Heat oven to 350° F. Butter and flour the cookie sheets well.
2. In a heavy-bottomed medium saucepan, melt the butter, syrup, and sugar over medium heat. Bring to a boil. Remove from the heat and stir in the brandy. Using a small whisk, stir in the flour, ginger, and zest, lending until smooth.
3. Drop generous teaspoons of the batter onto a cookie sheet, making only four cookies on the pan. Take care to space them well apart because they spread during baking. Bake for 7 minutes, then remove from the oven and let rest on the cookie sheet for about 1 ½ minutes. To ensure even browning, toward the end of baking time rotate the sheet from front to back. While the cookies are baking, portion the second pan. As the first batch is being rolled, these can be baking.
4. Have ready several layers of paper toweling, a chopstick or a pencil for rolling the cookies, and a small spatula or pancake turner. Remove one cookie at a time and place it upside down on the paper toweling. Place the widest end of the chopstick at the edge of the cookie closet to you, and using the paper toweling as an aid, tightly roll the cookie around the chopstick, pressing the edge to seal. Repeat with the toweling as an aid, tightly roll the cookie around the chopstick pressing the edge to seal. Repeat with the remaining three cookies. You must work quickly because the cookies cool, they become hard to roll. If so, return them to the oven for a few seconds to soften. Place the rolled cookies on a cooling rack. They will crisp as they cool.
1. Heat oven to 350° F. Butter and flour the cookie sheets well.
2. In a heavy-bottomed medium saucepan, melt the butter, syrup, and sugar over medium heat. Bring to a boil. Remove from the heat and stir in the brandy. Using a small whisk, stir in the flour, ginger, and zest, lending until smooth.
3. Drop generous teaspoons of the batter onto a cookie sheet, making only four cookies on the pan. Take care to space them well apart because they spread during baking. Bake for 7 minutes, then remove from the oven and let rest on the cookie sheet for about 1 ½ minutes. To ensure even browning, toward the end of baking time rotate the sheet from front to back. While the cookies are baking, portion the second pan. As the first batch is being rolled, these can be baking.
4. Have ready several layers of paper toweling, a chopstick or a pencil for rolling the cookies, and a small spatula or pancake turner. Remove one cookie at a time and place it upside down on the paper toweling. Place the widest end of the chopstick at the edge of the cookie closet to you, and using the paper toweling as an aid, tightly roll the cookie around the chopstick, pressing the edge to seal. Repeat with the toweling as an aid, tightly roll the cookie around the chopstick pressing the edge to seal. Repeat with the remaining three cookies. You must work quickly because the cookies cool, they become hard to roll. If so, return them to the oven for a few seconds to soften. Place the rolled cookies on a cooling rack. They will crisp as they cool.
5. Repeat with the remaining batter. It is not necessary to rebutter the pan each time. If desired, the batter may be refrigerated for up to 5 days and the cookies baked as needed.
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