First recipe in the series and I pick out this card. It has been far too long since I last had a Brandysnap, Brandsnap cones just seem like a great idea.
What you need:
2 tablespoons golden syrup
1/3 cup brown sugar, lightly packed
1/2 cup plain flour
2 teaspoons ground ginger
1 1/4 cups cream
1 tablespoon sugar
1 tablespoon brandy
1 punnet strawberries
Place syrup, butter and brown sugar into saucepan, stir over low heat until butter has melted; remove from heat. Add sifted flour, ginger and salt; mix well. Drop teaspoonfuls of mixture on to greased oven trays; allow room for spreading. Bake in moderate oven 5 to 7 minutes, or until golden brown. Remove from oven, let stand 1 minute. With knife, lift brandy snap from tray. With fingers, curve into cone shape. Repeat with remaining brandy snaps; cool.
Place cream, sugar and brandy into bowl, beat until firm peaks form. Fill cones with cream, top each cone with a strawberry.
Makes about 25
Note: Brandy snaps can also be left flat, without curving into cone shape. Join two together with whipped cream, top with a strawberry half.
What I love about these cards is they are so unassuming, they don’t assume that you know how to whip cream or that the brandy snaps can be left flat. There are some things you could do differently, use gluten free flour for those people with allergies, maybe fill with homemade vanilla ice cream, berries and a bit of chocolate sauce. Or you could even fill with a nice frozen yoghurt. Coming up with your own adaptations is the fun part of cooking. I guess you could probably use this recipe to make brandy baskets as well, just instead of shaping into a cone press the flat brandy snap into a mini muffin tray or full sized one if they are a bit bigger.
Section: To Serve with Drinks & Coffee. Card: 20