Saturday, July 18, 2009

Honey Brandy Snaps

Ingredients: (for around 8 brandy snaps)

  • 1 tbsp of unsalted butter1 tbsp of raw or soft brown sugar
  • 1 tbsp of raw honey
  • Juice of 1/4 lemon
  • 1 tbsp of organic plain flour
  • 1/2 tsp of fresh or dried ginger
  • 1/2 tsp brandy (optional)

Preheat the oven to 180C/350F. Lightly grease a baking trays with butter but do not pre-heat. Heat the butter, sugar and honey in a saucepan over medium heat, stirring occasionally, until the sugars dissolve. Add the lemon juice, remove from the heat and stir in the flour and ginger until smooth. Add the brandy, if using. Place teaspoons of the mix a few inches apart on the trays. Bake until golden brown for seven to eight minutes - then remove and allow to cool for a minute or two. While still warm, lift each brandy snap from the tray with a palette knife and wrap around the handle of a wooden spoon or rolling pin, to make attractive curls.

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