Like the traditional brandy snap, these biscuits can easily be
shaped into a basket by moulding over an upturned glass. They taste great alone as a flat cookie, or shaped into baskets and filled with a sweet filling such as Ginger Ice Cream or poached fruit. Instead of baskets, you can also shape them into wrappers and fill with whipped cream or edible rice paper.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 2 cups granulated sugar
- 2 1/2 cups ground almonds
- 1 cup pastry flour
- 125 grams butter, melted
- 1 cup orange juice, or as needed
Preparation:
1. Preheat the oven to 350 degrees Fahrenheit (170 degrees C.)2. Combine the granulated sugar, ground almonds, and pastry flour. Incorporate the melted butter and orange juice. If the batter is too dry, add 2 to 3 tablespoons more orange juice (I usually add 2 tablespoons).
3. To make wrappers or just a plain cookie, drop teaspoons of batter onto a nonstick baking sheet. To make baskets, drop tablespoons of batter onto the baking sheet. In either case, make sure to keep well apart as the batter will expand during baking (no more than 6 - 8 cookies on a large baking sheet).
4. Use your fingers to evenly smooth out the batter into circles. (If using 1 tablespoon of batter, the circle should be about 2 1/2 inches in diameter).
5. Bake for 5 - 7 minutes, or until brown.
6.Remove from the oven and cool briefly (I find 45 seconds to 1 minute works well). Carefully use a knife to loosen the cookie from the baking sheet, then remove and shape or leave flat as desired. To make wrappers, carefully roll the cookie around the handle of a wooden spoon. To make baskets, carefully mold the cookie over the bottom of a teacup or other object about 1 1/2 inches in diameter. Hold in place and then cool.
Note: Brandy Snaps require a little TLC - they will burn easily, and it can take a few tries to get the shape just right. (Fortunately this recipe makes quite a few so you'll have lots of opportunity to practice!).
Reprinted with permission from the "Asian Fusion" class given at the Southern Alberta Institute of Technology by chef Veronica Brown.
