Best 3 Brandy Snap Cups Recipes
Indulge in the delightful world of brandy snaps, a classic treat that combines crispy, caramelized shells with a smooth and flavorful filling. These delicate cookies, often served as edible cups, are a perfect balance of sweetness and crunch. In this comprehensive guide, we present a collection of brandy snap recipes that cater to diverse tastes and preferences. From the traditional brandy snap cups filled with whipped cream and berries to innovative variations like chocolate-dipped brandy snaps and even gluten-free options, this article offers a delightful journey into the realm of these timeless treats. Whether you're a seasoned baker or just starting your culinary adventure, these recipes will guide you through the process of creating perfect brandy snaps that will impress your friends and family. So, gather your ingredients, preheat your oven, and let's embark on a sweet and crispy adventure!
Here are our top 3 tried and tested recipes!
BRANDY-SNAP CUPS
This wafer-thin cookie-cup is a beautiful and delicious way to serve homemade ice cream, frozen yogurt, fresh berries, or mousse.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes 14 cookie cups
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a medium saucepan combine sugar, butter, molasses, zest, ginger, and cinnamon over medium heat. Bring to a boil; remove from heat. Whisk in flour. Add cognac, and whisk until smooth.
- Drop batter, 1 heaping tablespoon at a time, onto a baking sheet lined with a Silpat baking mat. Prepare only 2 cookies at a time, as they harden quickly once removed from the oven and are difficult to shape.
- Bake for 10 to 12 minutes. Get several custard cups, about 3 inches in diameter and 2 1/2 inches deep, at the ready for molding. Remove snaps from oven, and let cool for 3 minutes. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap, flat side up, over the bottom of a custard cup. Let cool. (If the snap becomes hard before removing from baking sheet, return briefly to the oven.) Repeat with remaining snaps.
BRANDY-SNAP CUPS
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 35m
Yield About 14 brandy-snap cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees.
- Have ready three glass ramekins or custard cups measuring about four and one-half inches wide and two inches deep.
- Combine the butter, sugar, molasses, ginger, cinnamon and orange rind in a saucepan and bring to the boil.
- Remove from the heat and stir in the flour, using a wire whisk. Add the Cognac and stir. Blend until smooth. Set the saucepan in a basin of simmering water to prevent hardening as you work.
- Drop the mixture, one full tablespoon at a time, onto an ungreased baking sheet. Space the tablespoons at wide intervals, remembering that they spread considerably as they bake. Prepare only three snaps at a time because the snaps harden fast once they are removed from the oven and they are difficult to remove.
- Put the snaps in the oven and bake 14 minutes. When the snaps are removed from the oven, let them cool for a second or so. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap inside one of the ramekins and press down to mold into cup shapes. Let cool. If the snaps become impossible to scrape off, return the baking sheet briefly to the oven.
- Continue preparing and baking the snaps until all the mixture is used.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 4 milligrams, Sugar 13 grams, TransFat 0 grams
THE FIRESTONES' BRANDY- SNAP CUPS WITH MOUSSE FILLINGS
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 10m
Yield Fourteen servings
Number Of Ingredients 4
Steps:
- Place one brandy-snap cup on a dessert plate.
- Spoon half a cup or less of dessert mousse inside the cup, such as pumpkin, praline (see recipe) or orange juice with Grand Marnier (see recipe).
- Spoon one tablespoon of whipped cream on top and place one candied violet or other sweet garnish on top.
Tips:
- For a crispier brandy snap cup, bake for an additional 2-3 minutes.
- To prevent the brandy snap cups from sticking to the baking sheet, grease the sheet lightly with butter or cooking spray.
- If you don't have a brandy snap pan, you can use a muffin tin. Just be sure to grease the cups well before adding the batter.
- To make sure the brandy snap cups are cooked through, insert a toothpick into the center of one. If it comes out clean, the cups are done.
- Let the brandy snap cups cool completely before filling them. This will help them to hold their shape.
Conclusion:
Brandy snap cups are a delicious and easy-to-make treat that is perfect for any occasion. They can be filled with a variety of fillings, such as whipped cream, ice cream, or fruit. Brandy snap cups are also a great way to use up leftover brandy. So next time you have a bottle of brandy on hand, be sure to try this recipe for brandy snap cups.
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