//Hempy Christmas Brandy Snaps

Hempy Christmas Brandy Snaps

Hemp Hearts & Ginger Snap Cigars with freeze-dried Berries and Vanilla mascarpone

” This festive season I have given a classic Christmas favourite a little hemp twist!   By adding hemp hearts, which give extra creaminess and nutrition, this dessert is sure to be an exciting and delicious treat!”

Enjoy and  Merry Christmas!

Hemp Chef, Adam

Shopping list

50g of butter

70g of soft brown sugar/50g of coconut sugar

60g of golden syrup

30g of hemp hearts

The filling 

500g mascarpone

10g freeze dried berries

50g icing sugar

1 vanilla bean cut in half (remove beans)

Method

Melt butter, sugar & golden syrup in a pot on a low heat, reduce for about 2-3 min mix at the start.  Don’t stir when boiling as it will crystallize.

Remove from the heat and allow to cool significantly, sift in the flour, ginger & add hemp hearts, combine well using a wooden spoon.

Now place a dolloped teaspoon of the mix on to a lined baking tray, only cook 4 at a time we need to allow them to spread.  Bake for 5 min at 180’c until golden brown.

Remove form the oven and allow to cool for around 2-3 minutes using a fish slice/or pallet knife remove off the tray and wrap around a wooden spoon handle or a thin wooden rolling pin.  Allow to cool ,remove by sliding the cigars off and allow to cool and harden on a wire rack, once cooled you can pop them in t an airtight container until you want to use them. They keep for up to 2 weeks.

Mascarpone filling and finishing.   Place all ingredients in to a mixing bowl and bind together, do not over whip, you want to see the berries folded in to the mascarpone without crushing them.   Fill a piping bag with the mix and pop it back into  the fridge until you are just about ready to serve.  When ready to serve, remove the mixture from the fridge and allow to soften slightly, then  fill the snap tubes from one end and then the other,  arrange on a plate,  garnish, serve and enjoy.

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2019-12-13T10:27:45+13:00December 12th, 2019|Recipes|0 Comments

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