The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child
Every thing I cook has a story behind it and almost all the time the inspiration comes from my Hubby. So Hubby and I were watching The Big Bake Off the other day and the participants were making brandy snaps. As you can guess, Hubby suggested I make them at home as they looked oh so delicious on TV. After dilly-dallying for a couple of days and making my resolve strong if they did not turn out as expected, I finally gave it a try. OMG….did I miss baking or what! Well, they turned out pretty great and I am logging the recipe here for future uses. I have not used brandy but it can be added in place of lemon juice.
50 gm unsalted butter
50 gm sugar
2 tbsp golden syrup
50 gm all purpose flour
1 pinch cinnamon
1 tsp lemon juice
Wooden spoon with round handle (oiled) or a thin rolling pin
Heat butter, sugar and golden syrup in a saucepan till the sugar dissolves. Remove from heat and allow to cool a little.
Add flour, cinnamon and lemon juice and mix well so no lumps remain.
Heat the oven to 180C.
Line a baking try with parchment paper. Drop two tablespoons of batter atleast 4cm apart. This will allow the batter enough space to spread without sticking together. Bake in the oven for 6-8 min.
Remove and allow the snaps to rest for a few seconds. When the snaps can be lifted from the parchment paper with a knife, roll them quickly around the handle of the wooden spoon. I used a thin plastic rolling pin. The snaps will quickly cool and hold their shape.
Remove and store in an air tight container. Serve with whipped cream.
Tip: It would be best to bake in small batches. I baked in batches of two. This allows enough time to roll the snaps as they become brittle very quickly. If they do so, they can be made malleable by placing in the oven for a few seconds.