1、Brandy snaps

Making these homemade crispy biscuits is easier than you think - best served with vanilla ice cream or piped cream

Brandy snaps recipe

Ingredients

Method

  • Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
  • Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a cigar and two heaped teaspoons is enough for a basket. Space them well apart as they will spread. Cook in batches for 8 – 10 mins until set, golden brown and lacy in appearance. Do not allow to go too dark as they will taste bitter. Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing.
  • You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top ‘presentation’ side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you’ll see.
  • Pipe whipped cream into the cigars or use the baskets or cones for ice cream and berries. If not using straightway, store in an airtight container for up to 5 days.

  • https://www.truecookbook.com/recipe/brandy-snaps-3409/

    2、Chocolate peppermint snaps

    Use these simple chocs as a garnish for desserts or serve with after-dinner coffees
    Chocolate peppermint snaps recipe

    Ingredients

    Method

    1. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.

    3、Tart tatin with brandy cream

    An updated version of the original tart tatin apple recipe - it uses ready-rolled pastry, so you don't even need a rolling pin
    Tart tatin with brandy cream recipe

    Ingredients

    • 200ml carton crème fraîche
    • 2 tbsp icing sugar
    • 1 tbsp brandy or calvados
    • 50g butter
    • 50g golden caster sugar
    • ½ tsp ground cinnamon
    • 6 medium Cox's apples or Egremont Russet apples, peeled, quartered and cored
    • pkt fresh ready-rolled puff pastry

    Method

    1. Preheat the oven to 220C/gas 7/fan 200C. Melt the butter in a 20cm tart tatin tin over a medium heat on top of the hob, then stir in the sugar and heat until starting to caramelise. Stir in the cinnamon. Pile in the apples and cook over a medium heat for about 10 minutes, stirring every now and then to coat them in the caramelised juices – the apple juices will ooze out at first but will soon thicken and make a sauce. Remove from the heat.
    2. Unroll the pastry and prick it all over with a fork. Quickly lay the pastry over the apples. Trim away any excess with scissors, allowing a rim of about 2cm, then tuck the pastry snugly round the apples down the inside of the tin.
    3. Bake the tin in the middle of the oven for 20-30 minutes until the pastry is risen, firm and golden. For the brandy cream, mix the crème fraîche with the icing sugar and brandy or calvados.When the tart is cooked, leave it to settle in the tin for 5 minutes or so before running the blade of a knife round the edge to dislodge any pastry that has stuck. Invert a plate over the top and turn out the tart, with any juices left in the tin. Serve with the brandy cream.

    4、Raspberry & lemon brandy baskets

    A healthy choice dessert - make it and use up the last of those pick-your-own raspberries
    Raspberry & lemon brandy baskets recipe

    Ingredients

    Method

    1. Reserve a few raspberries for decoration. Put the rest in a bowl and mash roughly with a fork. Fold in the fromage frais and the lemon curd and divide the mixture between the brandy snap baskets. Top with the remaining raspberries and almonds, then serve straight away.

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