Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup golden syrup
- 1/4 cup brandy
- 1 cup all-purpose flour
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
- 1 tsp vegetable oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Small saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Wire rack
- Small microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a small saucepan, melt the butter, brown sugar, and golden syrup over low heat. Stir in the brandy and remove from heat.
3. In a mixing bowl, whisk together the flour, ginger, cinnamon, and salt.
4. Pour the butter mixture into the dry ingredients and stir with a wooden spoon until well combined.
5. Drop teaspoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are golden brown and the cookies have spread out.
7. Remove from the oven and let cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
8. In a small microwave-safe bowl, melt the chocolate chips and vegetable oil in the microwave in 30-second intervals, stirring in between, until smooth.
9. Dip the cooled brandy snaps into the melted chocolate, using a fork to coat them evenly. Place them back on the wire rack to set.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Oven temperature: 350°F
Serving size:
Makes about 24 brandy snaps
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 35mg
Total carbohydrates: 14g
Dietary fiber: 0g
Total sugars: 10g
Protein: 1g
Substitutions for ingredients:
- Golden syrup can be substituted with corn syrup or honey.
- Dark chocolate chips can be substituted with milk chocolate or white chocolate chips.
- Brandy can be substituted with rum or whiskey.
Variations:
- Add chopped nuts or dried fruit to the cookie dough for extra texture and flavor.
- Use different spices such as nutmeg or cardamom instead of ginger and cinnamon.
- Drizzle melted white chocolate over the chocolate-dipped brandy snaps for a decorative touch.
Tips and tricks:
- Be careful not to overbake the brandy snaps as they can become too hard and difficult to shape.
- Use a small cookie scoop or spoon to drop the dough onto the baking sheet for consistent size.
- Store the brandy snaps in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the brandy snaps in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Brandy snaps do not need to be reheated.
Presentation ideas:
Arrange the chocolate-dipped brandy snaps on a platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle chopped nuts or sea salt over the chocolate-dipped brandy snaps for added flavor and texture.
Pairings:
Serve the brandy snaps with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
Brandy snaps can be served as a standalone dessert or paired with fresh fruit or ice cream for a more decadent dessert.
Troubleshooting advice:
- If the brandy snaps are too soft and not holding their shape, bake them for an additional 1-2 minutes.
- If the chocolate is too thick, add a little more vegetable oil to thin it out.
Food safety advice:
Be sure to store the brandy snaps in an airtight container to prevent them from becoming stale or dry.
Food history:
Brandy snaps are a traditional British cookie that dates back to the 19th century. They are typically made with golden syrup, butter, and ginger, and are often filled with whipped cream or other sweet fillings.
Flavor profiles:
Brandy snaps have a sweet and spicy flavor with a crunchy texture.
Serving suggestions:
Serve the brandy snaps on their own or with a dollop of whipped cream for a delicious dessert.
Related Categories
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Region: British
Taste: Sweet, Rich, Chocolatey, Boozy, Crispy