Best Gluten Free Brandy Snaps For Christmas Recipes

GLUTEN FREE BRANDY SNAPS WITH ULTIMATE WHIPPED CREAM

Steps:

• Heat oven to 180°C. Line baking trays with non stick baking paper (use as many trays as you have).
• Heat the butter, brown sugar and golden syrup in a small saucepan over a low heat, stirring often, until the sugar is mostly dissolved and the mixture is smooth. Don't let it boil, and don't rush it, it will take about 10 minutes for the sugar to dissolve. Transfer to a heatproof bowl and leave to cool for 5 minutes.
• While it's cooling, sift together the brown rice flour, tapioca flour, cinnamon and ginger into a small bowl and whisk to combine.
• Stir the dry ingredients into the wet until just combined.
• Drop teaspoons full of the mixture onto the baking trays - four on each tray, spacing them well apart as they will spread, a lot!
• Place one tray at a time into the oven and bake for approximately 6 minutes, you want them to be bubbling all over and very slightly darkened at the edges.
• While the snaps bake, prepare your moulds. If you're not using cannoli tubes then lightly grease the handle of a wooden spoon or similar. Ideally you will need four of whatever you are using. If it isn't non-stick, then lightly grease it. Place the moulds and an offset spatula within easy reach of where you will be rolling the snaps. Take the tray of baked brandy snaps out of the oven, put the next tray in and re-set the timer.
• Slide the baked snaps, paper and all, off onto a heatproof surface and leave for 30 seconds. Use a spatula to gently lift the edge of one brandy snap, you need them to be just cool enough to lift off the paper but still be warm enough to be pliable. Flip the snaps over (so the bubbly side will be facing out) and quickly roll each one around your cannoli tube or spoon handle. Place them join side down onto a wire rack to cool.
• When they are cool enough to hold their shape, gently pull the former out. Try to slide the tubes out before the snaps have cooled completely, this lessens the risk of breaking. You may need to wipe some excess butter off the moulds before you re-use them (but don't wipe it all off, that way you won't need to re-grease them).
• Continue baking the rest of the snaps. You can spoon more mixture onto the trays (re-lined with baking paper) when they are still hot from the oven - while the butter will start melting straight away, it doesn't affect the snaps.If you find the snaps have cooled too quickly and they're too firm to roll, place them back on the warm tray for a minute and try again. If they're still too firm, you can place the tray back in the oven for another minute to soften them.

BRANDY SNAPS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a small bowl, combine flour and ginger with a whisk. Melt butter in a small saucepan over medium heat. Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.
• Using a 2/3-ounce ice cream scoop, drop three level scoops of batter onto prepared baking sheets, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.
• Remove from oven and let cookies cool just slightly until firm, about 2 minutes; place each cookie over an inverted drinking glass or wrap around the handle of a whisk, using your hands to press and gently shape. Let set 30 seconds. Transfer to a wire rack to cool. Repeat process with remaining batter.

GLUTEN FREE BRANDY SNAPS

Steps:

• Place butter, sugar and golden syrup in a saucepan.
• Heat until butter has melted.
• Sift flours and baking powder. Stir into butter mixture and mix well.
• Place teaspoons of mixture onto baking tray coverd with baking paper or greased greaseproof paper.
• Bake at 190 deg C for about 8 minutes until firm around the edges.
• Cool for 2 minutes then roll around handle of wooden spoon or other round handle.
• Place on wire rack to cool completely before filling with cream.

LACY BRANDY SNAPS

Steps:

• In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger., Drop by teaspoonfuls, 3 at a time, 3 in. apart onto a parchment-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown., Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become too cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired.

GLUTEN FREE BRANDY SNAPS FOR CHRISTMAS

Steps:

• Preheat oven to 180°C.
• Line baking trays with nonstick paper.
• Place butter, syrup and sugar in pan over low/medium heat until butter is melted.
• Stir.
• Add flour and ginger.
• Place 3 teaspoon scopes on each tray THESE SPREAD A LOT--LEAVE ROOM.
• Bake 5 minutes or until golden brown.
• Remove from oven; let stand for 1 minute.
• Wrap around large wooden spoon handle till set.
• Store in an air-tight container with layers of baking paper between.