Fructose Free Brandy Snaps continued

Continued from previous post.


To make the Brandy Snap Christmas Trees
Preheat oven to 160c

you will need to make biscuits in 3 different sizes.

You will need to make batches of each different size on

 separate trays because the cooking time will vary slightly.

To make 12 trees you will need to make 36 discs in total. (12 of each size)

Large size use 3/4 tsp of mix. Medium use 1/2 tsp. Small use 1/3 tsp.

 Cooking time will vary between 8 to 10 minutes.

To assemble pipe or spread cream on largest biscuit then layer with sliced strawberries. Place medium biscuit on top and repeat with a layer of cream and strawberries. Top with smallest biscuit and then pipe a small amount of cream and top with an upside down strawberry that has had its green bits chopped off.

Dust with dextrose sugar before serving.

To make the Brandy Snap Baskets


Preheat oven to 160c

Spoon 1 tablespoon of mix on to tray. I suggest that you cook them on trays of 2 at a time so that you allow for the spreading of the mixture and for the manipulation of the baskets when they are still warm.

When the biscuits are golden brown remove from oven and let cool slightly.

When still warm place over a small glass which is turned upside down 

(I actually used an upside down egg cup)

so that the sides drape down to form an upside down basket.

Allow to cool and decorate with whipped cream and fruit

Enjoy!

In the meantime I am thinking of working on a recipe for Pistachio Icecream.

I think it would be a perfect Christmas idea to serve Pistachio Icecream (which will be a bit green) inside a Brandy Snap Basket and topped with fresh Raspberries