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Prep Time: 5 Minutes Cook Time: 1440 Minutes |
Ready In: 1445 Minutes Servings: 6 |
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An old fashioned Australian favourite. My friend Liz is begged to bring these wherever she goes, and has given me a couple of lessons in making them. She is particular about getting the measaurements exact, so please note an Austrlain tablespoon contains 4 teaspoons. Heat your spoon in boiling water and the golden syrup will slide off easily. This recipe is from Australian Women's Weekly Beautiful Book of Biscuits (cookies). Ingredients:
3 tablespoons golden syrup |
90 g butter |
1/3 cup brown sugar, lightly packed |
1/3 cup all-purpose flour, sifted |
1 teaspoon ground ginger |
whipped cream, for serving |
Directions:
1. Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
2. Remove from the heat and add the sifted flour and ginger; mix well.
3. Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will).
4. To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
5. Have ready 3 wooden spoons.
6. Using a spatual or knife, lift brandy snaps from tray.
7. Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
8. Repeat on cold trays with remaining mixture.
9. Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
10. Alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.
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