Directions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 839.3 Kcal (3514 kJ) | ||
| Calories from fat | 488.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.31g | 84% | |
|---|---|---|---|
| Cholesterol | 128.57mg | 43% | |
| Sodium | 89.91mg | 4% | |
| Potassium | 199.84mg | 4% | |
| Total Carbs | 81.5g | 27% | |
| Sugars | 54.36g | 217% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 8.75g | 17% | |
| Vitamin C | 52.7mg | 88% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.5mg | 8% | |
| Calcium | 107.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 287.39 Kcal (1203 kJ) | ||
| Calories from fat | 167.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.6g | 84% | |
|---|---|---|---|
| Cholesterol | 44.02mg | 43% | |
| Sodium | 30.79mg | 4% | |
| Potassium | 68.43mg | 4% | |
| Total Carbs | 27.91g | 27% | |
| Sugars | 18.62g | 217% | |
| Dietary Fiber | 0.95g | 11% | |
| Protein | 2.99g | 17% | |
| Vitamin C | 18mg | 88% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.5mg | 8% | |
| Calcium | 36.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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