September 29, 2007

Burn the Snaps!!

brandy snapswith yogurt ice cream

Ouch! Yes, I should be careful when baking brandy snaps. I should not be talking on the phone, I should not receive any text messages or even text back, and I should not do any other house chores in between bakings, and no loud music (hey, it was just Alison Monnet with her beautiful songs) so I could not hear the alarm beeping, or I should not go to the loo!

I burnt my first 4 snaps. That made me woken up and aware what I was doing. Ha! Good lesson, I guess.

It's rather tricky to bake these snaps, I could not imagine before. It's quite a challenge as it is more like making sweets rather than cookies. In fact, it is not a kind of cookies someone keeps in the jar, although it is quite nice for morning/afternoon tea or served as after lunch/dinner dessert together with ice cream or plenty of fresh fruits and cream/whipped.

The next thing I suggest, empty your work-bench and gather all your tools within grasps or prepare everything you need ready, because you need to work quickly as the snaps will get harden within seconds! Oh, the sensational snaps. I used muffin pans to make the basket and use blueberries instead of raspberries for the yogurt ice cream because that's what I have in the freezer. Try this when you have plenty of time and dare to burn your snaps, in case!

Brandy Snap Basket with Yogurt Ice Cream and Raspberry Sauce

Source: Taste Magazine. September 2007. p.37

Brandy Snaps

100g butter,
½ cup caster sugar,
3 ½ Tbs golden syrup,
2/3 cup plain flour (I use rice flour),
1 tsp ground ginger

Preheat oven to 170C. In a medium saucepan, melt together the butter, caster sugar and golden syrup. Once the butter has melted remove from the heat. Sift dry ingredients into a bowl then gently add to the melted ingredients and mix until smooth. Leave to cool until warm rather than hot.

Line a baking tray with baking paper and, making 4 at a time, drop 4 large tablespoons of the mixture onto the tray, leaving plenty of room between as they spread during cooking. Bake for 7-8 minutes until brandy snaps have spread and start to bubble to an almost toffee colour. While they are cooking, lightly oil the bases of 4 upturned glasses or mould (all the same size and shape) and have 2 palettee knives at hand.

Remove tray from the oven, wait for about 30 seconds, then use the palette knives to lift the brandy snaps and drape them onto the bases of the upturned glasses or moulds. Smooth the bases to make sure they are even. Once baskets have hardened slip them off moulds and place on a wire rack. Continue baking and moulding until all the mixture has been used.

Allow brandy snap baskets to cool completely before serving with ice cream and raspberry sauce. Unfilled brandy snap baskets will keep in an airtight container for up t0 5-7 days (do not freeze them). Makes 16.

Honey & Raspberry Yogurt Ice Cream

I am using blueberries and though the colour of the sauce is darker, it is quite nice to replace the raspberries.

1kg unsweetened plain yogurt,
½ cup caster sugar,
300g frozen raspberries,
¼ cup icing sugar,
2 Tbs runny honey

Place the yogurt and caster sugar in a large bowl and whisk together. Place in the freexer until the yogurt is half frozen, about 2 hours. After the first hour, whisk the yogurt again to break up any lumps and return to the freezer for another hour.

Meanwhile place frozen raspberries in a shallow dish or bowl. Sift the icing sugar over them, then drizzle over the honey. Gently stir every so often, to make sure the raspberries are evenly coated in the sugar and honey.

Once the yogurt has had its second hour of freezing, whisk again to break up any lumps and carefully fold in the raspberries. Do not ove rmix, as the ice cream should have a rippled effect. Transfer to 1 2-litre ice cream or sealable plastic container and freeze until firm, preferably overnight. To serve, spoon 2 balls of ice cream into each brandy snap basket and serve with the raspberry sauce.

Raspberry Sauce

250g frozen raspberries (I use blueberries),
½ cup icing sugar,
about 2tsp lemon juice

Put the frozen raspberries and icing sugar in a small saucepan over a low heat. When the raspberries have softened, the icing sugar has dissolved and the mixture is just about to simmer, put the ingredients in a food processor and blend thoroughly. Taste for sweeteness and add enough lemon juice to add a little tartness. Press the mix through a fine sieve to catch all the seeds. Pour into a sealed container and, if not freezing, use within 3-4 days.

Dare to try?


Anonymous said...

Wow that looks so AWESOME!! I love it.

Cakelaw said...

Wow, these look delicious - though I'm not sure if I am game to try, especially as it involves handling hot cookies!

Nabeela said...

They look beautiful Arfi. I've been meaning to try them sometime...but don't know when that time will come!

Anh said...

Arfi, this whole thing is a work of art! I really like it!

Hendria said...

well this looks good enough to eat on here. I looked at your photo blog. You take amazing pictures. What are you learning to knit? Crochet is not very hard. If you get a good book you could teach yourself.

Chris said...

Arfi, these are stunning! Of course, I am so behind in your posts, but wow....I love these! And I am with you on watching you tasks you are multi-tasking with....could make for interesting results!