Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup golden syrup
- 1/4 cup brandy
- 1 pint vanilla ice cream
Special equipment needed:
- Parchment paper
- Baking sheet
- Ice cream scoop
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, and salt.
3. In a large saucepan, melt the butter, sugar, golden syrup, and brandy over medium heat, stirring constantly until smooth.
4. Remove the pan from the heat and stir in the flour mixture until well combined.
5. Drop tablespoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the brandy snaps are golden brown and lacy.
7. Remove from the oven and let cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
8. While the brandy snaps cool, soften the vanilla ice cream in the refrigerator for 10-15 minutes.
9. Using an ice cream scoop, place a scoop of ice cream on the flat side of one brandy snap, then top with another brandy snap, flat side down.
10. Wrap the ice cream sandwiches in plastic wrap and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
350°F
Serving size:
Makes 6 ice cream sandwiches
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 14g
Cholesterol: 75mg
Sodium: 150mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 33g
Protein: 4g
Substitutions for ingredients:
- You can use light corn syrup instead of golden syrup.
- You can use rum or cognac instead of brandy.
- You can use any flavor of ice cream you like.
Variations:
- You can add chopped nuts or dried fruit to the brandy snap mixture.
- You can dip the edges of the ice cream sandwiches in melted chocolate before freezing.
- You can make smaller brandy snaps and use them to make mini ice cream sandwiches.
Tips and tricks:
- Be careful not to overbake the brandy snaps, as they will become too brittle and difficult to shape.
- If the brandy snap mixture becomes too thick to drop onto the baking sheet, return the pan to low heat and stir in a tablespoon of water until it loosens up.
- To make the ice cream sandwiches easier to eat, you can cut them in half before serving.
Storage instructions:
Store the wrapped ice cream sandwiches in the freezer for up to 1 week.
Reheating instructions:
There is no need to reheat the ice cream sandwiches. Simply remove from the freezer and let sit at room temperature for a few minutes before serving.
Presentation ideas:
Serve the ice cream sandwiches on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
- Powdered sugar
- Fresh mint leaves
- Chocolate shavings
Pairings:
- Coffee
- Hot cocoa
- Brandy or cognac
Suggested side dishes:
- Fresh fruit salad
- Chocolate-dipped strawberries
- Shortbread cookies
Troubleshooting advice:
- If the brandy snaps are too thick and don't spread out during baking, you can flatten them slightly with a spatula while they are still warm.
- If the brandy snaps are too thin and break apart easily, try baking them for a minute or two longer.
Food safety advice:
- Be sure to use pasteurized eggs in the brandy snap mixture to avoid the risk of salmonella.
- Store the ice cream sandwiches in the freezer until ready to serve to prevent bacterial growth.
Food history:
Brandy snaps are a traditional British cookie made with golden syrup, butter, and spices. They are often shaped into tubes or cones and filled with whipped cream or ice cream.
Flavor profiles:
The brandy snaps have a spicy, gingery flavor that pairs well with the creamy vanilla ice cream.
Serving suggestions:
Serve the ice cream sandwiches as a fun and festive dessert for a summer barbecue or picnic.
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Taste: Sweet, Creamy, Nutty, Caramelized, Buttery