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Add a photoServings: 1
Ingredients
- 1/4 c. Butter
- 3 Tbsp. Maple syrup
- 1 Tbsp. Brandy
- 3/4 c. Flour
- 3/4 c. Icing sugar
- 1 Tbsp. Ginger juice
- 1/3 c. Crushed pecans
- 1/2 lb Cream cheese
- 2 Tbsp. Sugar
- 1/3 c. Orange sections
- 2 Tbsp. Grand Marnier
Directions
- In a heavy saucepan heat butter. Remove the pan from the heat, stir in the maple syrup & brandy. Add in the flour, sugar, ginger juice & pecans. Mix well. Ginger juice may be obtained by pushing ginger root through garlic press. Drop batter onto a buttered cookie sheet, 1 Tbls. at a time, 6" apart. Bake for 10 min in 325 oven till golden brown. Remove the snaps from the oven & allow to cold for a few seconds. With the edge of a knife or possibly spatula lift each one & roll it into a cone. Allow the snaps to cold. Brandy snaps may be kept unfilled for up to a week in a cookie tin.
- Filling: In bowl or possibly food processor blend all 4 ingredients into a smooth cream. Fill each brandy snap with cream cheese mix using a kitchen syringe or possibly small spoon.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 700g | |
| Calories 2721 | |
| Calories from Fat 1271 | 47% |
| Total Fat 145.33g | 182% |
| Saturated Fat 75.28g | 301% |
| Trans Fat 0.0g | |
| Cholesterol 371mg | 124% |
| Sodium 1630mg | 68% |
| Potassium 887mg | 25% |
| Total Carbs 298.15g | 80% |
| Dietary Fiber 7.4g | 25% |
| Sugars 114.75g | 77% |
| Protein 39.4g | 63% |
