High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"Snap To It!"
Brandy Snaps are delicate, lacy, crispy curls of sugar and spice. When set out on a serving plate, they remind you of your grandmother’s lace handkerchief. Their ancestors, the French gaufres or wafers, originated in the 14th century. Whether eaten plain or filled with any number of delicious taste treats, Brandy Snaps will take you on a time-traveling journey back to the fragile beauty of the Victorian Era.
4 tablespoons butter
(1/2 stick)
1/4 cup light brown sugar
4 tablespoons corn syrup
1/2 teaspoon ground ginger
1/2 cup flour, sifted
1/2 teaspoon lemon juice
Preheat oven to 425°. Line two baking sheets with parchment paper.
In a heavy saucepan, warm the butter, brown sugar, corn syrup and ginger until the butter has melted and the liquid is syrupy. Add the flour and lemon juice.
Spoon 5 individual generous teaspoonfuls of the mixture onto each baking sheet. Space the dollops far apart as the mixture will spread into lacy discs during baking. Bake for 15 minutes.
Before they cool and harden, lift each of the lacy discs with a spatula or palette knife and either roll them one at a time around a greased wooden spoon handle or shape into cones. Place them onto a wire rack where they will quickly cool. Makes 10.
Brandy Snaps are sweet from the brown sugar and spicy from the ginger. They are delicious plain or even better dressed with whipped cream, ice cream or seasonal fruits.
Serve them on your finest china platter along with an elegant silver urn filled with piping hot Celestial Seasoning's Devonshire English Breakfast Black tea. It is robust, full-bodied and has a bright floral note that will complete your Victorian setting for these delicious tasty treats.
