Brandy snaps
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ¼ | cup | Light-brown sugar |
| 2 | tablespoons | Light corn syrup |
| ½ | cup | All-purpose flour |
| pinch | Salt | |
| 2 | pinches | Mixed Spice |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Lemon juice |
| ⅔ | cup | Whipping cream |
| 1 | teaspoon | Powdered sugar |
| 3 | drops | Vanilla extract |
| 24 | smalls | Strawberries |
Directions
Preheat oven to 325'F. (165'C.). Generously grease 3 baking sheets.
Put butter, brown sugar and syrup in a saucepan and heat gently, stirring until butter has melted and sugar is dissolved. Cool slightly. Sift flour, salt, Mixed Spice and ginger into mixture. Add lemon juice and stir well. Drop teaspoonfuls of mixture ont greased baking sheets, spacing them well apart to allow for spreading. Bake 1 baking sheet at a time in preheated oven 6-8 minutes or until golden.
Let cool on baking sheet 2 minutes.
Using a palette knife, remove brandy snaps from baking sheet, 1 at a time, and roll around handle of a wooden spoon. Let set and remove from handle. Just before serving, whip cream, powdered sugar and vanilla until thick. Spoon whipped cream into a pastry bag fitted with a small star tube. Pipe whipped cream into ends of each brandy snap. Garnish with strawberries and serve at once. Unfilled Brandy Snaps can be stored in an airtight container up to 2 weeks.