Saturday, 29 October 2011

Brandy Snaps

Having wondered if Brandy Snaps could be made Gluten Free, I tracked down an old (scrawled on a piece of paper recipe from the depths of my recipe bundles) and found, happily, that there is very little flour required.   A little research amongst other foodie/gluten avoiders led me to believe it was possible to make Gluten Free brandy snaps so we set about our task.

As with many of the recipes we try, there were very few ingredients (in this case, just six) and so the required items were gathered and weighed... although we only made half the quantity listed in this recipe.  For a change, Sous Chef J and I made just one substitution in the recipe and this was to use Dove's Farm Gluten and Wheat free Plain White flour.

In a pan, we heated, gently, the sugar, syrup and butter until the sugar had been dissolved... this took about 15 minutes on a low heat.  Then the sifted flour and ginger were added and mixed in. Finally, a quarter of a teaspoon of lemon juice was added and fully combined.

Then four blobs (small amount) of the mix was placed on a silicone sheet which was placed in the pre-heated fan oven (170ÂșC) for 7-10 minutes. 

 When the snaps were done, they were taken off the baking tray (leaving them on the silicone sheet) to cool slightly before being shaped.  We used a the handle of a silicone brush for the traditional snap shape.

One larger basket was made using a bigger blob of the mix.  Once this was cooked and cooled very slightly, it was dangled over an oiled glass pot... will take some work to sort the technique but you get the idea.

Other baskets were attempted...  we liked our triangular shaped ones and, once they were cooled, some freshly whipped cream and sprinkles were added.
We are delighted at how snappy and tasty these are... really no difference from the gluten containing ones we remember.  They're such a success, we're going to make some for pals this week and hope they like them too.

A lovely Hallowe'en or Bonfire Night treat!

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