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Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.
Brandy Snap
Posted by
Nigel Brown
on
Wednesday, 26 September 2012
Nigel Brown
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Indulge your sweet tooth as the nights draw in and bake up a batch of these deliciously retro desserts...
Ingredients
Method
Preheat the oven to 180C. Line two baking trays with baking parchment then oil a handle of a wooden spoon.
Measure the butter, sugar and syrup into a thick based pan.
Heat gently until the butter has melted and the sugar has dissolved. This will take a few minutes over a low heat. Don’t let the mixture boil.
Leave the mixture to cool slightly then sieve in the flour and ginger.
Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm apart.
Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, and is a dark golden colour.
Remove each tray from the oven and leave for a minute or so to firm up.
Quickly roll a circle of the warm mixture around the handle of the wooden spoon, then slide the brandy snap off the spoon and leave it to firm up on the wire rack.
If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again.
When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week.
Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk
Ingredients
- 55g butter
- 55g demerara sugar
- 55g golden syrup
- 50g plain flour
- ½ level tsp ground ginger
- ½ tsp lemon juice
Method
Preheat the oven to 180C. Line two baking trays with baking parchment then oil a handle of a wooden spoon.
Measure the butter, sugar and syrup into a thick based pan.
Heat gently until the butter has melted and the sugar has dissolved. This will take a few minutes over a low heat. Don’t let the mixture boil.
Leave the mixture to cool slightly then sieve in the flour and ginger.
Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm apart.
Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, and is a dark golden colour.
Remove each tray from the oven and leave for a minute or so to firm up.
Quickly roll a circle of the warm mixture around the handle of the wooden spoon, then slide the brandy snap off the spoon and leave it to firm up on the wire rack.
If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again.
When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week.
Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk
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