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    You are in: Home / Recipes / Brandy Snaps Aka Jumbles Recipe
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    Brandy Snaps Aka Jumbles

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    DrGaellon's Note:

    From Syllabub's blog at Blogspot.com. If you leave the cookies flat and unfilled, they're Brandy Snaps. If you curl and fill them, they're Jumbles.

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    Ingredients:

    Serves: 15

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Heat the butter, sugar, syrup, lemon juice and Grand Marnier gently together in a saucepan until the butter melts and the sugar has dissolved. Remove the pan from the heat, mix in the flour and leave to cool.
    2. 2
      Preheat the oven to 180ºC/350°F Line 2 baking trays with non-stick baking paper with 6 circles of about 5 cm (2") marked on them, with good space between each. Alternatively, place this template under a Silpat – the circles will show through and you can slide the template out and reuse it. Place a teaspoon of the mixture in the centre of each circle and smooth out to the edges of the circle with a wet flat knife or back of a spoon. Spread them thinly, but not so thin that there are holes. Bake for 8-10 minutes, or until lightly browned. To ensure enough time to roll the brandy snaps, put one tray into the oven 5 minutes before the other.
    3. 3
      Remove the brandy snaps from the oven and cool on the baking tray for a few seconds, then lift the cookies off with a palette knife and roll around wooden spoon handles. Don’t wrap them tightly around the handle – the snap will dangle off it, and the only bit of the snap that needs to be held tightly against the handle is the overlap: press that join firmly to seal. Then slide off the handle and place on a wire rack. If the snaps become too hard to roll, pop them back in the oven for a few seconds. Repeat with the remaining mixture. Snaps can also be rolled into cones.
    4. 4
      Dice the strawberries and taste: add a little sugar if they are not sweet and juicy enough. Let them sit while you fill the snaps, so that they release a little juice.
    5. 5
      To fill the brandy snaps, stir together the filling ingredients and spoon into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits.
    6. 6
      Top with a spoon or two of strawberries, and a sprig of mint if available. Serve as soon as they are filled. Leftover (ha!) unfilled cookies can be stored in air-tight containers for up to two weeks (if they last that long).

    Ratings & Reviews:

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    Nutritional Facts for Brandy Snaps Aka Jumbles

    Serving Size: 1 (67 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 184.5
     
    Calories from Fat 94
    51%
    Total Fat 10.5 g
    16%
    Saturated Fat 6.5 g
    32%
    Cholesterol 31.7 mg
    10%
    Sodium 63.8 mg
    2%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 0.7 g
    2%
    Sugars 10.9 g
    43%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    mascarpone cheese

    orange flower water

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