Brandy Snap Cigars

Brandy Snap Cigars
Caramel biscuits / cigars, flavored with ginger and brandy. Unique, crunchy and soft cookies together with intense aromas and candy that melts in our palate.
Simple ingredients and a special winding technique results in a transparent, lace biscuit for coffee, tea, milk but also with many other applications to decorate our desserts.
work: 45′ time: 1h:30′ easy:
Brandy Snap Cigars

Ingredients (∼12 pieces)

  • 60g (2.1 oz) butter
  • 3 tbsp maple syrup
  • 40g (1.4 oz) flour
  • 50g (1.8 oz) icing sugar
  • 1 tsp ginger, powder
  • 1 tbsp brandy
In a large nonstick oven pan, spread baking paper and leave it aside to wait.
In a small saucepan over low heat, warm the butter with the syrup. Stir gently until the butter melts.
Withdraw the saucepan from the heat and with a spoon add the flour, sugar, ginger and brandy to mix.
Return the saucepan to the heat source, over very low heat to keep the mixture warm.
Pour a tablespoon onto the lined baking pan and spread with the back of spoon, creating a thin layer in a circle about 5 cm (2 in).
Place 4 circles in each pan. Otherwise, as it spreads, it will join together.
Bake the cookies at 180°C (356°F, Gas 4) for 5'-6' or until golden.
Remove the pan from the oven, and let it cool slightly for 1'-2'. With the blade of a knife lift up the edge of the baked biscuit and carefully start to wrap, by rolling, on the handle of a wooden spoon, to create a cigar. Rest it on absorbent paper, with the union to the bottom. Pull the spoon to released it.
Repeat the same until you finish the mixture.
Brandy Snap Cigars
Throughout the process of preparing our movements must be rapid before the cookies they cool.
We can make "baskets", putting the cups of muffins and pressing with a glass to take shape.
Fill them with cream, fruit, nuts…
Cookies candy can be eaten by itself or filled with whipped cream and sprinkled edges with nuts or accompany other sweets, such as ice cream, cake decoration etc.

Zambia Sifaki