Brandy Snaps Aka Jumbles

"From Syllabub's blog at Blogspot.com. If you leave the cookies flat and unfilled, they're Brandy Snaps. If you curl and fill them, they're Jumbles."
 
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Ready In:
50mins
Ingredients:
12
Yields:
30 cookies
Serves:
15
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ingredients

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directions

  • Heat the butter, sugar, syrup, lemon juice and Grand Marnier gently together in a saucepan until the butter melts and the sugar has dissolved. Remove the pan from the heat, mix in the flour and leave to cool.
  • Preheat the oven to 180ºC/350°F Line 2 baking trays with non-stick baking paper with 6 circles of about 5 cm (2") marked on them, with good space between each. Alternatively, place this template under a Silpat – the circles will show through and you can slide the template out and reuse it. Place a teaspoon of the mixture in the centre of each circle and smooth out to the edges of the circle with a wet flat knife or back of a spoon. Spread them thinly, but not so thin that there are holes. Bake for 8-10 minutes, or until lightly browned. To ensure enough time to roll the brandy snaps, put one tray into the oven 5 minutes before the other.
  • Remove the brandy snaps from the oven and cool on the baking tray for a few seconds, then lift the cookies off with a palette knife and roll around wooden spoon handles. Don’t wrap them tightly around the handle – the snap will dangle off it, and the only bit of the snap that needs to be held tightly against the handle is the overlap: press that join firmly to seal. Then slide off the handle and place on a wire rack. If the snaps become too hard to roll, pop them back in the oven for a few seconds. Repeat with the remaining mixture. Snaps can also be rolled into cones.
  • Dice the strawberries and taste: add a little sugar if they are not sweet and juicy enough. Let them sit while you fill the snaps, so that they release a little juice.
  • To fill the brandy snaps, stir together the filling ingredients and spoon into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits.
  • Top with a spoon or two of strawberries, and a sprig of mint if available. Serve as soon as they are filled. Leftover (ha!) unfilled cookies can be stored in air-tight containers for up to two weeks (if they last that long).

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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