Vermouth Snaps
·
![Vermouth snaps. Like brandy snaps, but with vermouth](http://www.intheloopdrinks.co.uk/cdn/shop/articles/11_609a0bf4-3b15-492e-9623-54a47f12c5ba.png?v=1652796841&width=1080)
·
Using Vermouth instead of brandy creates a much lighter snaps, and a boozy Chantilly cream complements them nicely.
Ingredients
For the snap:
- 50g golden caster sugar
- 50g golden syrup
- 50g butter
- 50g plain flour
- 1 tsp dry rosé vermouth
- 1/2 tsp ground ginger
- ½ lemon, zest only
For the Chantilly:
- 300ml double cream
- 1tbsp dry rosé vermouth
- ½ lemon, zest only
Makes 12
Method:
- Preheat the oven to 180C/350F.
- Line three baking trays with greaseproof paper.
- Melt the butter with the sugar and syrup, stirring over a low heat until the sugar dissolves. Remove the pan from the heat and stir in the flour, vermouth, ginger and lemon zest.
- Place four levelled-off tablespoons of the mixture onto each baking tray, leaving plenty of space between them. Bake the trays one at a time for 10-12 minutes each or until the snaps are golden-brown.
- Once they’re out of the oven, mold them to create your desired shape whilst they’re still warm. For the classic horn shape, roll them around the oiled handle of a wooden spoon and gently remove once cooled. For baskets, press each snap over an orange or the bottom of oiled upturned bowls, and again remove once cooled.
- If the snaps cool too quickly before you have a chance to mold them, just return briefly to the oven to soften again.
- To prepare the filling, whip the cream until soft peaks form. Gently stir in the vermouth and whip a little more. Place the cream in a piping bag and fill the snaps. Sprinkle with lemon zest.
Comments