WE LOVE… ROSE PETAL FLORENTINES pg35 // STEM GINGER COOKIES pg33 // JAMMY DODGERS pg38
For the oaty & white chocolate cookies, see page 37
Brandy snaps
By Babingtons Blends (www.babingtonsblends)
MAKES 15-20
50g
(1¾oz)
salted
butter,
at
room
temperature
50g
(1¾oz)
caster
sugar
50g
(1¾oz)
golden
syrup
or
honey
25g
(1oz)
flour
grated
zest
of
½
an
orange
a
drizzle
of
brandy
whipped
cream
or
vanilla
ice
cream,
to
fill
1 Preheat the oven to 170°C/Gas Mark 3 and grease 2-3 baking sheets.
2 Place the butter, sugar, golden syrup/honey, the flour and the grated orange zest in a saucepan and heat gently until the butter has melted and the sugar dissolved. When the mixture reaches 75°C/170°F, remove the saucepan from the heat before gently mixing in the brandy.
3 Put teaspoons of the mixture on the baking sheets, allowing space for the biscuits to spread.
4 Place the first tray into the oven and bake for 9 minutes, or until the edges become firm (in order to allow time to roll the biscuits, bake one oven sheet at a time).
5 Grease the handle of a wooden spoon. When the snaps are ready, remove from the oven and leave to cool for 1-2 minutes, before extracting them with a palette knife and rolling them around the handle. Hold in position for a few seconds, then slip off the handle and place on a wire rack with the overlapping edge downwards (if they begin to harden before you roll them on the handle, warm for a short time in the oven). Repeat this process with the next trays
6
Shortly before serving, fill the brandy snaps with whipped cream or vanilla ice cream.
Rose petal florentines
By Bart (www.bart.co.uk)
MAKES 18-20
50g (1¾oz) salted butter
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