Food recipes
Brandy Snaps
Brandy Snaps Ingredients: wheat flour, white, all-purpose, unenriched spices, ginger, ground butter, without salt sugars, granulated syrup, maple, canadian Directions: Preheat the oven to 350F. Combine the flour and g...
Brandy Snaps
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
sugars, granulated
syrup, maple, canadian
Directions:
Preheat the oven to 350F.
Combine the flour and ginger with a whisk.
Melt the butter in a small saucepan over medium heat.
Add the sugar and golden syrup; cook, stirring with a wooden spoon, until the sugar is dissolved.
Remove from heat; stir in the flour-ginger mixture.
Line a rimmed baking sheet with a Silpat (a French nonstick baking mat) or parchment.
Drop 6 even tablespoons batter on the Silpat about 2 inches apart; place in the oven.
Bake until flat and golden brown, about 10 minutes.
Let the cookies cool 2 minutes, until slightly firm; immediately wrap them, 1 at a time, around a wide round wooden spoon handle, and let set for 30 seconds.
Transfer from the spoon handle to a cooling rack.
Repeat with the remaining batter.
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
sugars, granulated
syrup, maple, canadian
Directions:
Preheat the oven to 350F.
Combine the flour and ginger with a whisk.
Melt the butter in a small saucepan over medium heat.
Add the sugar and golden syrup; cook, stirring with a wooden spoon, until the sugar is dissolved.
Remove from heat; stir in the flour-ginger mixture.
Line a rimmed baking sheet with a Silpat (a French nonstick baking mat) or parchment.
Drop 6 even tablespoons batter on the Silpat about 2 inches apart; place in the oven.
Bake until flat and golden brown, about 10 minutes.
Let the cookies cool 2 minutes, until slightly firm; immediately wrap them, 1 at a time, around a wide round wooden spoon handle, and let set for 30 seconds.
Transfer from the spoon handle to a cooling rack.
Repeat with the remaining batter.