Gary Rhodes New Classics
Brandy Snaps
Page 357
Cuisine: English/Scottish | Course Type: Desserts
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friederike from Berlin,
Nice! I've never had Brandy Snaps before so I couldn't tell if these are the way they are supposed to be, but my family liked them.
Not knowing, I made them thinking I'd get cookies - they turned out to be bakery I'd rather eat as a dessert along with some ice cream.
10 minutes at 180°C was too much - aim for 6-7 minutes instead. Because of this, and because the dough seemed extermely sticky I tried to experiment. Adding extra flour was not a brilliant idea as the snaps would turn out gooey after baking. Instead, chill them well (and bake them half a minute longer) to solve that problem. Take care to allow lots of space - three little balls of approximately 2 cm diameter would spread out to fill nearly an entire baking sheet of 19 cm diameter.
Try to get the timing right when to shape them - when they stop shining as much - and remember that larger snaps need more time to cool down than smaller ones. Smaller ones are easier, by the way, but larger ones look more impressive. I shaped them by sticking them into various deep spoons, egg cups, small moulds etc. as they would help retain the new shape until the brandy snaps have cooled down entirely.
Brandy snaps are pretty oily - but don't leave them to cool on kitchen paper, not even when you think that they've cooled down entirely: the snaps will stick to the kitchen paper and will become gooey. Instead, if you can, keep them on a rack or in a cookie tin without kitchen paper until you use them.
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