Brandy Snaps
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5
2 reviews
Excellent
Brandy Snaps
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Brandy snaps are a popular over-baked cylindrical dessert in the UK, Ireland, Australia and New Zealand.
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Ingredients
For the dough
- 4 tablespoons butter
- 2 tablespoons golden syrup , raw sugar syrup
- ¼ cup caster sugar
- ½ cup flour , sifted
- 1 teaspoon ground ginger
- 1 teaspoon brandy , or rum
- 1 teaspoon lemon finely grated zest
For the filling
- 2 cups whipping cream , very cold
- 4 tablespoons cognac (or more to taste)
Equipment
- baking sheet
- parchment paper
- Cooling rack
- Wooden spoon with thick handle (or stainless steel tube)
Instructions
Dough
- Melt butter and golden syrup in a non-stick saucepan over low heat.
- Remove from the heat and add the sugar, flour, ginger, brandy (or rum) and lemon zest. Mix everything together with a wooden spoon.
- Preheat the oven to 375 F (190°C).
- On a baking sheet lined with parchment paper, place teaspoons of dough, spacing them at least 2 inches (5 cm) apart.
- Spread the piles with the fingertips to form circles.
- Bake for 7 to 10 minutes, watching them very closely throughout as they burn very quickly due to their high sugar content.
- When they come out of the oven, they should have a golden color.
- Right out of the oven, wrap the circles around a stainless steel tube or the thick handle of a wooden spoon, to shape them into a cylinder. Do not wait as they can harden quickly and can no longer be rolled.
- When rolled, gently place each brandy snap on a cooling rack, seam side down.
- Then carefully remove each cooled and molded cylinder from the stainless steel tube or wooden spoon handle and roll more until the tiles are exhausted.
- If the brandy snaps get too hard, simply place the baking sheet on low heat, or in a hot but turned off oven, to soften them a bit.
Filling and assembly
- Whip the cream and flavor it with Cognac.
- Fill the brandy snaps just before serving.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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