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Showing 1-4 of 4
on May 16, 2009
Very simple recipe to put together! Great flavor! This was my first time attempting these special biscuits. I did make 2 small changes -- added a bit of lemon zest as well as the juice and added a few shakes of nutmeg. Everything else was as listed. I couldn't decide exactly how slim or large I wanted the delicate tubes. My husband, a New Zealand kiwi by birth has had Brandy Snaps before and said the size of the rolled wooden spoon was most authentic. I didn't have any problem with the cookies sticking as I lined the baking sheet with parchment paper and sprayed the paper as well. In hind sight, the cookies have plenty of butter in them and spraying the parchment wasn't necessary. My only problem was exactly how long to cook them. It seemed they continued cooking even after removed from the oven, so getting them just the right golden color was tough, but doable. Thanks so much for the great recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 13, 2008
Well, these were really fun to make. They were real good too. I halved the recipe because I was afraid of the richness.After reading the last review I had myself ready, I went a little faster than usual, but I had no problem. I made the recipe exactly as posted. VERY GOOD RECIPE !people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Dienia B.
on May 19, 2006
on January 31, 2006
These were fun to make. There is most definitely some technique required with rolling these. Make sure that you have at least 6 wooden spoons ready! I found that I needed to leave them on the tray for about 30 seconds before I could begin rolling. Before that they were too soft, and if I waited too long after that, they crisped up. Also, be careful not to roll them too tight around the spoon handle or they will stick right on...I speak from experience :) Let's see....We don't have 'golden syrup' around here, so I understand that an inferior but acceptable substitute is corn syrup, so that is what I used. The biscuits were quite greasy. I'm not sure if that is because of the corn syrup, or if that is just the way they are. I would say that my greatest difficulty with these was that my baking trays are a little warped and the biscuits just ran together. All I did was just carefully take a knife and separate them slightly as they first came out of the oven. The round shape is not so important, in fact it is hardly noticable one the biscuits are rolled. These are also very rich biscuits. I ate 2 and could not eat another! I view that as a positive attribute...lolpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (816 g)
Servings Per Recipe: 1