Food recipes
Chocolate Snaps
Chocolate Snaps Ingredients: butter, without salt syrups, corn, light sugars, brown wheat flour, white, all-purpose, unenriched nuts, hazelnuts or filberts spartan, real semi-sweet chocolate baking chips, Directions:...
Chocolate Snaps
Ingredients:
butter, without salt
syrups, corn, light
sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,
Directions:
Melt unsalted butter, golden corn syrup and sugar in a small saucepan over low heat, stirring until butter melts.
Remove from heat; add flour and ground hazelnuts and mix well.
Place quarter teaspoons of mixture 2 1/2 inches apart on greased cookie sheets and bake at 320 degrees F for about 5 minutes or until golden.
Remove and cool on trays for 2-3 minutes or until firm, then carefully remove.
Cool to room temperature on a wire rack.
Melt dark chocolate.
Dip half of each snap in melted chocolate, allowing excess to drip off, then place on parchment-lined cookie sheets until set.
Store in an airtight container in a cool place for up to 2 days.
Ingredients:
butter, without salt
syrups, corn, light
sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,
Directions:
Melt unsalted butter, golden corn syrup and sugar in a small saucepan over low heat, stirring until butter melts.
Remove from heat; add flour and ground hazelnuts and mix well.
Place quarter teaspoons of mixture 2 1/2 inches apart on greased cookie sheets and bake at 320 degrees F for about 5 minutes or until golden.
Remove and cool on trays for 2-3 minutes or until firm, then carefully remove.
Cool to room temperature on a wire rack.
Melt dark chocolate.
Dip half of each snap in melted chocolate, allowing excess to drip off, then place on parchment-lined cookie sheets until set.
Store in an airtight container in a cool place for up to 2 days.