by Tarla Dalal
Added to 31 cookbooks
This recipe has been viewed 9362 times
These crisp brandy snapps which will melt in your mouth are the perfect accompaniment to ice-creams.
- Sieve the flour and ginger powder together.
- Combine the butter, sugar and golden syrup in a pan and heat on a slow flame, stirring continuously till the sugar melts.
- Cool a little, then add the flour mixture and mix well.
- Place the mixture in the freezer for about 30 minutes.
- Divide into 10 equal portions roll into rounds.
- Put one portion of the mixture at a time in the centre of a greased tray.
- Bake in a moderate oven at 180°C (350°F) for 10 to 12 minutes or until golden brown.
- Remove and cool slightly. After 2 minutes, test to see if you can slip a palette knife under the snapp.
- Remove from the tray and place on top of an upturned tart mould or katori. Press onto the snapp so that it gets the shape of the tart mould / katori. You can use a clean cloth to do this, as the snapp needs to be moulded while it is hot. You can
- even roll snapp to make a cylinder.
- Repeat the procedure to make 9 more brandy snapps.
- Store in air-tight container
- If the mixture becomes too runny or soft, freeze it for about 15 minutes and then start making the snapps again.
- In a large oven, you can make 2 to 4 snapps at a time.
- But ensure that the mixture is placed on the tray in such a way that there is a lot of room for expansion for each portions
- If they join, cut them apart using a sharp knife.
- If you find it difficult to find the golden syrup, use the same quantity of honey.
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