Brandy Snapps
by Tarla Dalal

20 Aug 2013

This recipe has been viewed 15940 times

These crisp brandy snapps which will melt in your mouth are the perfect accompaniment to ice-creams.

Brandy Snapps recipe - How to make Brandy Snapps

Method

Main Procedure

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

Tips

If the mixture becomes too runny or soft, freeze it for about 15 minutes and then start making the snapps again.
In a large oven, you can make 2 to 4 snapps at a time.
But ensure that the mixture is placed on the tray in such a way that there is a lot of room for expansion for each portions
If they join, cut them apart using a sharp knife.
If you find it difficult to find the golden syrup, use the same quantity of honey.

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