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Brandy Snapps
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
5 Mins
Cooking Time
3 Mins
Total Time
8 Mins
Makes
10 null
Ingredients
Main Recipe
1/3 cup melted butter
4 tbsp sugar
1/3 cup plain flour (maida)
2 tbsp golden syrup
1/2 tsp dried ginger powder (sonth)
Method
- 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
Brandy Snapps recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 78 cal |
| Protein | 0.4 g |
| Carbohydrates | 9 g |
| Fiber | 0 g |
| Fat | 4.5 g |
| Cholesterol | 13.8 mg |
| Sodium | 45.8 mg |
Click here to view Calories for Brandy Snapps
The Nutrient info is complete
