This is a lovely, warming soup - just right for a cold winter’s day. In addition to being tasty, it’s full of vitamins to boost your immune system! You can vary the amount of ginger and, if you prefer a smoother texture, just whirl it in a blender.
This recipe is said to have come from an Irish cook who worked at Skibo Castle. I have adapted the recipe from the original, changing the size of the pan and adding some finely chopped crystallized ginger to bump up the finer flavor. Preheat oven to 350 degrees. Line an 8" square pan with foil and lightly butter the foil. For the shortbread base: 1 1/4 cups flour 3 tablespoons sugar 1 teaspoon baking powder 1 teaspoon ground ginger 1 tablespoon very finely chopped crystallized ginger 1/4 teaspoon salt 4 ounces cold unsalted butter, cut into cubes For the topping: 3 ounces unsalted butter 1 tablespoon Lyle's Golden Syrup (substitute light corn syrup) 1 cup confectioners' sugar 1/2 teaspoon ground ginger 1/2 teaspoon vanilla
SKIBO CASTLE
Make the base: Sift together dry ingredients and blend in butter with your fingertips until the mixture just comes together. Press evenly on bottom of pan and bake for 15 to 20 minutes until lightly browned. As soon as you take the shortbread out of the oven, make the topping. Melt the butter in a small saucepan and whisk in remaining ingredients until smooth. Bring to a boil and simmer for 30 seconds. Pour over base, tilting pan to cover evenly. Cool and cut into small squares. WATCH THE VIDEO:
I recently invited some friends for a "proper" Afternoon Tea. I served
the obligatory cucumber sandwiches and smoked salmon sandwiches along
with shrimp salad rolls, scones with butter and raspberry jam, mini
lemon meringue tarts, fresh fruit and Brandy Snaps. I don't think any
of the women there had tasted Brandy Snaps before and they were the hit
of the afternoon. I'm happy to share the recipe with you.
Brandy Snaps
Ingredients:
¼ cup light corn syrup ¼ cup molasses ½ cup butter 1 cup flour ⅔ cup granulated sugar 1 teaspoon ground ginger 2 teaspoons brandy
Preheat oven to 300°.
Heat the syrup and molasses to boiling. Remove from heat and add butter.
Combine the flour, sugar and ginger. Add gradually, while stirring to molasses mixture. Mix well. Add brandy.
Drop by half-teaspoonfuls three inches apart on a greased cookie sheet. Bake ten minutes or until large bubbles have subsided.
Remove from oven, loosen one cookie at a time and roll over handle
of a wooden spoon. Slip off carefully. Serve filled with whipped cream.
Variation: Drop by rounded tablespoonfuls onto cookie sheets for cookie "baskets".
Use a large cookie sheet and make two at a time. Bake at 325° for 10 to
12 minutes. Remove from oven, allow to set for a moment or two and drape
over inverted custard cups. Let sit until crisp.
Cautions: Do not attempt to make these on a humid day!
Do not fill with cream until an hour or so before you are ready to serve - they will dissolve.
