Wednesday, November 17, 2010

Fructose Free Brandy Snaps for Christmas. Ho Ho Ho!

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
50g butter
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
While still warm (but not hot) quickly roll each biscuit around the handle of a wooden spoon.
Cool and then pipe whipped cream into the tubes an hour or more before serving.

Mmmmmm. I have run out of room so I will continue the instructions on the next post.

Bear with me because I'm a bit new to all this.

No comments:

Post a Comment