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BRANDY SNAP WAFERS

BRANDY SNAP WAFERS

Description

(Makes 34 brandy snap wafers)

As part of Kiwifruit Rata Honey Ice Cream Stack

INGREDIENTS

65g butter (melted)
65g (2 1/2 tbsp) golden syrup
50g (1/4 cup) castor sugar

55g (9 tbsp) flour
1 tsp ground ginger
1/2 tbsp brandy

METHOD

Preheat oven to 160°C.
In a large bowl, whisk together (by hand) butter, golden syrup and sugar until combined. Sift flour and ginger onto the butter mixture. Mix well and add brandy.
Place 1/2 teaspoonfuls of mixture onto a baking tray* (do not attempt to bake more than 6 on one tray).
Bake for 10-12 minutes or until Brandy Snap Wafers are golden brown in colour.
Remove tray from oven and allow to cool for 1 minute. Carefully remove from tray and place onto a cooling rack.
Store in an airtight container. Notes:

*We use teflon sheets on the baking trays to prevent the Brandy Snap Wafers from sticking. It is best to stagger the trays when putting them in the oven as Brandy Snap Wafers are very quick to cool. If you find they have set too quickly, return tray to the oven and heat for 1-2 minutes. This mixture also freezes well. To cook from frozen, either thaw mixture or bake directly from frozen; both methods work perfectly. Alternatively, bake the Brandy Snaps Wafers and freeze them once cooked (package the biscuits carefully to prevent damage in the freezer).