These Cream Filled Brandy Snaps are wonderful! Strangely enough, there is no brandy in them, although I suppose you could add some if you so wished. They’re very easy and quick to make, and when you fill them with fresh whipped cream, the crunch of the brandy snap against the soft cool creamy fresh whipped cream is a lovely flavour and texture sensation.
The brandy snaps themselves will keep for a week or so in an air tight container BEFORE filling with fresh cream, and make for a perfect festive cookie. Be sure to make plenty as they’re always the first to go at parties and when friends come over!
Here, our friend Carina Duclos made the Brandy Snaps after I introduced her to a recipe which I have used for many years, and so Carina kindly took some photos to show us all how she made them. Let’s see what we need to do to get these little delights in our homes!
Recipe adapted from Mary Berry and made by Carina Duclos.
Prep Time 5 – 10 minutes
Cook time 10 – 15 minutes
Yield – 16 Brandy Snaps (Approx)
1/4 cup or 55 g butter
1/3 cup or 55 g demerara / Light Brown sugar
2 1/2 Tablespoons golden syrup
6 1/2 Tablespoons plain (AP) flour
½ level tsp ground ginger
½ tsp lemon juice
1. Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.
2. Add butter, sugar and syrup into a small, heavy-based pan.
3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystalise.
4. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly.
5. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart.
6. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time.
7. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice or palette knife. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife.
8. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. (watch the 30 second video below to show how to roll). If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers.
When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week, or whip some fresh cream, and using a piping bag, pipe cream in at both ends of the brandy snaps so they are filled with cream, then chill in the fridge for 30 minutes before eating.
For rolling the snaps, watch the short 30 second video below to show how best to do it!
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