Brandy snaps are an old favourite and I have come up with a Fructose Free Recipe and variations so that you can impress the guests at Christmas. Technically there is fructose in the 2 versions that have fruit included but if you are following the Sweet Poison Plan then you will realise that these fruits are OK to have in moderation.
Good thing is the biscuits/cases can be made days in advance and the fillings can be put together hours before they are to be served.
A picture paints a thousand words so prepare yourself
for three thousand and try not to drool!
|Brandy Snap Basket with Festive Fruit and Whipped Cream|
|Brandy Snap Strawberry Christmas Tree|
|Classic Version....Perfect with Coffee|
1/4 cup dextrose
1/4 cup rice malt syrup
1/3 cup plain flour
1 tsp ground ginger
Approx 300ml Thickened Cream (depends on which version and how much cream you like)
Fruit to decorate. I used strawberries, blueberries and kiwi fruit
Preheat oven to 160c (note my oven is a bit hot so you might have to set it to 170 or 180c) and line 2 baking trays with baking paper. I reused the same trays and paper several times.
|This is the Rice Malt Syrup I used. I bought it in the health food section of Coles Supermarket|
I think you could get the same results or perhaps even better using Glucose Syrup
|Combine chopped butter, dextrose and rice malt syrup in a saucepan|
|Stir over medium heat for a few minutes until butter is melted and dextrose is dissolved.|
Set pan aside to cool slightly
|Add sifted flour and ginger to mixture and stir to combine|
To make the tubes
|Drop Dessert Spoon amounts on to trays making sure there is room for them to spread|
|Place in oven and cook for about 10 minutes and watch them bubble|
Remove from oven when the biscuits are a golden/light brown colour