It’s perfect for a Yom Tov dessert as it can be made at least a week in advance and stored in an airtight container.
Brandy snaps are a popular European dessert. The name is quite deceiving, as there is actually no brandy in the recipe. In this case, the term originates from “branded,” referring to the burnt sugar. They are served either in a tube form or as a cup, and can be filled with whipped cream, mousse, ice cream, or even fresh fruit. This is a fairly simple recipe once you get the technique right. It’s perfect for a Yom Tov dessert as it can be made at least a week in advance and stored in an airtight container.
YIELDS 12–15 BASKETS
Preheat oven to 350°F (175°C). Generously grease several baking sheets. Spray the underside of a muffin pan generously with cooking spray.
Sift together flour and ginger.
In a small pot over medium heat, combine margarine, sugar, and corn syrup. Cook until margarine is melted. Allow to cool.
Stir flour mixture and lemon zest into syrup. Drop spoonfuls (about 2–3 tsp per mound) onto prepared baking sheets, making sure they’re well-spaced, as the mixture will
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