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Brandy Snaps

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.0822
Energy (kCal)1782.9067
Carbohydrates (g)234.338
Total fats (g)94.6995
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350 degrees F. | 2. Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat. Stir in 2 teaspoons brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets. Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes. | 3. Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, roll each cookie around greased handle of wooden spoon; slip from spoon and place on wire racks. If cookies become too crisp to roll, return to oven to soften about 1 minute. | 4. Beat whipping cream and confectioners sugar in chilled bowl until stiff; fold in 1 tablespoon brandy. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup 684.0 31.428 21.372 57.6
    dark corn syrup 1/2 cup 469.04 127.2476 0.0 0.0
    brown sugar 1/3 cup 278.6667 71.9327 0.08800000000000001 0.0
    brandy 2 teaspoons - - - -
    purpose flour 3/4 cup - - - -
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    whipping cream 1 cup chilled 350.4 3.552 2.6039999999999996 37.092
    confectioner ' sugar 2 tablespoons - - - -
    brandy 1 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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