Pistachio brandy snapps

Posted on October 22, 2009. Filed under: Snacks, Sweets | Tags: , , , |

These golden, honey laced biscuits make good accompaniments to a hot cup of tea. You may even serve them with fruit salad or ice-cream to make an interesting dessert.

Cooking Time : 8 to 10 mins.
Preparation Time : 5 mins.

Makes 10.

1/3 cup melted butter
4 tablespoons sugar
1/3 cup plain flour (maida)
2 tablespoons golden syrup or honey
½ teaspoon ginger powder (soonth)
¼ cup pistachios, peeled and finely chopped
1. Mix together the flour, ginger powder and pistachios and keep aside.
2. Combine the butter, sugar and golden syrup in a pan and heat on a slow flame, stirring continuously till the sugar melts.
3. Cool a little, then add the flour mixture and mix well.
4. Put 1 teaspoon of the mixture on a greased baking tray leaving enough room for expansion. Approximately 3 to 4 snapps can fit in at a time depending on the size of your baking tray.
5. Bake in a pre-heated oven at 180°C (350°F) for 10 to 12 minutes or until golden brown.
6. Remove from the tray using a palette knife and place on top of an upturned tart mould or katori. Press onto the snapp so that it gets the shape of the tart mould / katori.
7. You can use a clean cloth to do this, as the snapp needs to be moulded while it is hot. You can even roll these to make a cylinder.
8. Repeat the procedure to make 9 more brandy snapps.
9. Store in air-tight container.
If the mixture becomes too runny or soft, freeze it for about 15 minutes and then start making the snapps again.
In a large oven, you can make 2 to 4 snapps at a time.
But ensure that the mixture is placed on the tray in such a way that there is a lot of room for expansion for each portion.
If they join, cut them apart using a sharp knife.

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