Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Brandy snaps
Date: September 26, 2006
These are lacy, British tea-time favorites. Fill the cookies just before serving so that they remain crisp.
1/2 normal cup butter or margarine
1/2 normal cup dark corn syrup
1/3 normal cup packed brown sugar
2 teaspoons brandy
3/4 normal cup all-purpose flour
1/2 teaspoon ground ginger
1 normal cup chilled whipping cream
2 tablespoons confectionersÂ’ sugar
1 tablespoon brandy
Preheat oven to 350 degrees F.
Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently, remove from heat. Stir in 2 teaspoons brandy. Mix flour and ginger, gradually stir into syrup mixture. Drop dough by teaspoonsful about 5 inches apart onto lightly greased cookie sheets. Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.
Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, roll each cookie around greased handle of wooden spoon, slip from spoon and place on wire racks. If cookies become too crisp to roll, return to oven to soften about 1 minute.
Beat whipping cream and confectioners' sugar in chilled bowl until stiff, fold in 1 tablespoon brandy. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.
Makes about 30. Store unfilled cookies in an airtight container.