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 oven to 350F. Line a baking sheet with pa...
Brandy Snaps
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
sugars, granulated
syrup, maple, canadian
Directions:
Preheat oven to 350F.
Line a baking sheet with parchment paper.
In a small bowl, combine flour and ginger with a whisk.
Melt butter in a small saucepan over medium heat.
Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved.
Remove from heat; stir in flour mixture.
Drop six even tablespoons of batter onto prepared baking sheet, about 2 inches apart.
Bake until flat and golden brown, about 10 minutes, rotating halfway through.
Let cookies cool until slightly firm, about 2 minutes; immediately wrap them, one at a time, around a wide round whisk handle (about 3/4-inch wide); let set 30 seconds.
Transfer from whisk handle to a wire rack to cool.
Repeat with remaining batter.
If cookies get too cool to shape, return them to the oven for a few seconds until they soften.
Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
sugars, granulated
syrup, maple, canadian
Directions:
Preheat oven to 350F.
Line a baking sheet with parchment paper.
In a small bowl, combine flour and ginger with a whisk.
Melt butter in a small saucepan over medium heat.
Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved.
Remove from heat; stir in flour mixture.
Drop six even tablespoons of batter onto prepared baking sheet, about 2 inches apart.
Bake until flat and golden brown, about 10 minutes, rotating halfway through.
Let cookies cool until slightly firm, about 2 minutes; immediately wrap them, one at a time, around a wide round whisk handle (about 3/4-inch wide); let set 30 seconds.
Transfer from whisk handle to a wire rack to cool.
Repeat with remaining batter.
If cookies get too cool to shape, return them to the oven for a few seconds until they soften.
Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.