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September
24
2006

STRAWBERRY BRANDY SNAPS

[WW BEST EVER RECIPES P104] 

2 TABLESPOONS GOLDEN SYRUP

60g BUTTER

1/3 CUP BROWN SUGAR

¼ CUP PLAIN FLOUR

2 TEASPOONS GROUND GINGER

PINCH SALT

PUT SYRUP, BUTTER & BROWN SUGAR IN SAUCEPAN. STIR OVER LOW HEAT UNTIL BUTTER HAS MELTED. SIFT FLOUR, GINGER & SALT INTO BOWL, STIR IN BUTTER MIXTURE; MIX WELL. DROP SMALL TEASPOONFULS OF MIXTURE ON TO GREASED TRAYS, ALLOWING ROOM FOR SPREADING. BAKE IN MODERATE OVEN [180C] 5 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM OVEN, ALLOW TO COOL ON TRAYS 1 MINUTE BEFORE PUTTING ON WIRE RACKS TO COOL.

FILLING

2 CUPS CREAM

1 TABLESPOON SUGAR

2 TABLESPOONS GRAND MARNIER

1 PUNNET STRAWBERRIES

WASH & HULL STRAWBERRIES, RESERVE 3 FOR DECORATION. SLICE STRAWBERRIES IN HALF. WHIP CREAM, SUGAR & GRAND MARNIER  UNTIL FIRM PEAKS FORM. SANDWICH 3 BRANDY SNAPS TOGETHER WITH CREAM & SLICED STRAWBERRIES. TOP EACH WITH CREAM & HALF A RESERVED STRAWBERRY.

Damian Desserts , trackback 60 views

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