Friday, February 4, 2011


Last night in the midst of a cookie baking frenzy my mum remembered some brandy snaps that she had made when she in college..
They seemed ridiculously easy to make with hardly any ingredients so I convinced her to let me have a go.. Armed with a youtube video and a easy recipe we feverishly measured out the butter and sugar and grated the ginger.

FYI: Brandy snaps are a common dessert food in the UK , Ireland, Australia and New Zealand. They are edible, tubular, brittle, sweet, baked casings that are typically 10 cm long and 2 cm in diameter. They are usually served filled with whipped cream.
They are made from a mixture of golden syrup, flour, ginger, cream, sugar and butter and are baked briefly as a flat disc that is then rolled while still hot and soft.
Sounds so simple right?? But NOO they were not!!
Our first attempt was a disaster, in our state of excitement we tried rolling them when they were still hot which resulted in a gooey, buttery mess which was stuck to the baking parchment!
Then after watching a Gujrathi chef make the snaps we tried again and cooked them for longer till the bubbled up beautifully and formed the lattice.Upon cooling we tried to roll them, but the most we could manage was a taco shell look alike!
And the next morning they had softened into mulchy piles of butter..
Sniff!! If only my mother had the original recipe!!

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