Can you freeze brandy snaps recipes - Cookies and biscuits

Author: Nicholas Hanson  
Cookies and biscuits Afternoon tea Dessert Cookies amp Sweet treats

Brandy snaps are classic British biscuits. A traditional Yorkshire Recipe, these delicate lacy biscuits have a delicious crunch and a warming ginger spice flavour.

Brandy Snaps

Brandy Snaps
Brandy snaps are classic British biscuits. They are light, crunchy, buttery and gingery. They are so pretty and taste absolutely delicious filled with whipped cream.
Provided by: Nickki Thompson
Total time: 28 minutes
Cook time: 8 minutes
Prep time: 20 minutes
Yields: 15 servings
Cuisine: British
Number of ingredients: 10
Ingredients:
  • 50g unsalted butter
  • 50g demerara sugar
  • 50g golden syrup
  • 50g plain (all purpose) flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon lemon juice
  • FOR THE WHIPPED CREAM FILLING
  • 150ml double (heavy cream)
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon icing sugar
Nutrition:
  • Calories: 54 calories
  • Carbohydrate: 6 grams carbohydrates
  • Cholesterol: 7 milligrams cholesterol
  • Fat: 3 grams fat
  • Fiber: 0 grams fiber
  • Protein: 0 grams protein
  • Saturated Fat: 2 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 3 grams sodium
  • Sugar: 5 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 1 grams unsaturated fat
How to cook:
  1. Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease...
  2. Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line a large baking tray with baking parchment.
  3. Slowly melt the butter, sugar and golden syrup together in a large saucepan over a low heat. Don't stir the mixture - just give the pan an occasional swirl.
  4. When the sugar has totally dissolved, remove the pan from the heat and let the mixture cool down slightly for a few minutes.
  5. Stir in the flour, ground ginger and lemon juice until the mixture is smooth and glossy.
  6. Drop teaspoons of the mixture onto the lined baking tray. Bake for about 8 minutes or until the biscuits have spread out and look golden and lacy.
  7. Let the biscuits stand on the baking tray for a few moments until they are pliable enough to handle - I found the "sweet spot" to be about 30 seconds or so. Drape the biscuits over oiled wooden spoons or a rolling pin. To make brandy baskets, drape them over oiled ramekins, an upturned muffin tin or even an apple or orange! The biscuits take just a few minutes to set. Carefully remove them and place on a wire cooling rack to cool completely.
  8. For the whipped cream filling, whip the double cream, vanilla extract and icing sugar together to soft peaks. Place the cream in a piping bag fitted with a nozzle. Pipe the cream into the brandy snaps just before you are ready to serve them - they don't keep well once they have been filled.
Notes: Whisky and honeycomb parfaits with brandy snaps recipe, Spoon the mixture into the moulds, cover with cling film and freeze for at least 24 hours or until needed. For the brandy snaps, heat the oven to 180°C/160°C

Brandy Snaps

A traditional Yorkshire Recipe, these delicate lacy biscuits have a delicious crunch and a warming ginger spice flavour.
Provided by: Jacqueline Bellefontaine
Total time: 44 minutes
Cook time: 24 minutes
Prep time: 20 minutes
Yields: 18 servings
Cuisine: British
Number of ingredients: 7
Ingredients:
  • 50 g (2oz) butter
  • 50 g (2oz) golden caster sugar
  • 2 tablespoons golden syrup
  • 1 teaspoon brandy
  • 50 g (2oz) plain flour (all purpose flour)
  • 1 teaspoon ground ginger
  • ½ lemon (finely grated zest only)
How to cook:
  1. Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease or line 2 baking sheets with baking parchment.
  2. Place 50g (2oz) butter, 50g (2oz) sugar and 2 tablespoons golden syrup in a small pan over a low heat. Heat gently stirring until the butter melts and the sugar dissolves. Do this slowly and make sure the sugar has dissolved before removing from the heat.
  3. Stir in 1 teaspoon brandy. Sift 50g (2oz) flour and 1 teaspoon ginger into the pan and add the zest of ½ lemon. Mix well to a smooth consistency.
  4. Drop rounded teaspoons of the mixture onto a baking sheet leaving plenty of room between for the biscuits to spread. Bake one tray at a time for 7-8 minutes until golden brown.
  5. Remove the baking sheet from the oven and allow to stand for a moment or two until the biscuits can be easily lifted from the sheet with a palette knife. Shape the biscuits by wrapping around the handle of a wooden spoon and leaving for a minute to set.
  6. Repeat until all the biscuits are made. Store in an airtight container
Notes: Brandy Snaps - Better Homes & Gardens, Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3

Cream Filled Brandy Snaps

Cream Filled Brandy Snaps
Cream Filled Brandy Snaps - A wonderful cookie type treat, oddly enough, with no brandy! One is never enough so be sure to make plenty!
Provided by: Lovefoodies
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 18 servings
Cuisine: English
Number of ingredients: 6
Ingredients:
  • 1/4 cup or 55 g butter
  • 1/3 cup or 55 g demerara / Light Brown sugar
  • 2 1/2 Tablespoons golden syrup
  • 6 1/2 Tablespoons plain flour, AP
  • ½ tsp level ground ginger
  • ½ tsp lemon juice
Nutrition:
  • Calories: 51 calories
  • Carbohydrate: 7 grams carbohydrates
  • Cholesterol: 7 milligrams cholesterol
  • Fat: 3 grams fat
  • Fiber: 0 grams fiber
  • Protein: 0 grams protein
  • Saturated Fat: 2 grams saturated fat
  • Serving Size: 1 grams
  • Sodium: 22 milligrams sodium
  • Sugar: 4 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 1 grams unsaturated fat
How to cook:
  1. Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.
  2. Add butter, sugar and syrup into a small, heavy-based pan.
  3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise.
  4. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly.
  5. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart.
  6. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time.
  7. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice or palette knife. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife.
  8. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. (watch the 30 second video below to show how to roll). If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers.
  9. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week, or whip some fresh cream, and using a piping bag, pipe cream in at both ends of the brandy snaps so they are filled with cream, then chill in the fridge for 30 minutes before eating.
Notes: Amaretti tortoni with orange brandy snaps recipe, If you don't have individual moulds, freeze the tortoni in a 1-litre loaf tin, then slice to serve. Serve any leftover brandy snaps with coffee

Brandy Snaps

Provided by: By Anchor
Yields: 30 servings
Number of ingredients: 6
Ingredients:
  • 75g Anchor butter, softened
  • 3/4 cup sugar
  • 2 teaspoons ground ginger
  • 2 1/2 tablespoons golden syrup
  • 1/2 cup flour
  • 1 bottle (300ml) Anchor cream, whipped
How to cook:
  1. Preheat the oven to 160 C.
  2. Cream the butter in a small bowl. Gradually beat in the sugar. Beat in the ground ginger and golden syrup. Stir in the flour. Shape the mixture into small balls and place 6-8 well apart on a greased oven tray. Press down to about 4mm thick.
  3. Bake in the preheated oven for 10-12 minutes or unitl the brandy snaps are golden brown. Leave on the trayp for 1-2 minutes, then remove and roll around the handle of a wooden spoon. When firm, place on a rack to cool. Repeat with the remaining mixture. Storethe brandy snaps in an airtight container. Before serving, fill with the whipped cream.
  4. Store brandy snaps in an airtight container for up to 1 week or freeze for 2-3 months.
Notes: British Brandy Snaps, Hello Sue, if refrigerated in an airtight container, I would say they should keep about 1 week. They may lose their crispiness the longer they Missing: freeze | Must include:
Related recipes:
Brandy snaps
Brandy snaps
 Ginger snaps
Ginger snaps
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