Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Brandy Snaps
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- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: about 25 brandy snaps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 108
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 26 mg
- Sodium
- 27 mg
Originating in the UK, brandy snaps are delicately thin wafer cookies with a signature lacy texture. When rolled and filled with whipped cream, they are the ultimate sweet treat. While the brandy snap is shatteringly crisp, the whipped cream is soft and fluffy and offsets the sugary cookie perfectly. Despite their name, brandy snaps traditionally do not contain any brandy, though we’ve added a small amount to the whipped cream as a tasty option for adults. Commonly used in British baking recipes, golden syrup is available in some supermarkets and can be found online.
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: about 25 brandy snaps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 108
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 26 mg
- Sodium
- 27 mg
Ingredients
Brandy Snaps:
Filling:
Directions
- For the brandy snaps: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 large baking sheets with parchment or silicone mats. You’ll need 2 wooden spoons with 3/4-inch-thick handles to roll the brandy snaps around. If the handles are too thin, tightly wrap foil around them until they are the right thickness.
- Combine the butter, granulated sugar, golden syrup and salt in a small saucepan. Heat over medium low, stirring occasionally, until the butter is melted and the sugar is mostly dissolved (it should never come to a simmer), about 10 minutes. Let cool slightly for 2 minutes, then sift the flour and ginger directly into the saucepan through a fine-mesh sieve. Stir until combined and a smooth, fluid paste.
- Place 5 to 6 separate heaping teaspoons at least 4 inches apart from each other on the prepared baking sheets. Gently spread each mound into an even 2-inch circle with the back of a spoon. Bake one sheet at a time for 6 minutes, then rotate the baking sheet and continue baking until caramel to toffee brown in color, 2 to 3 minutes. (If too pale, the brandy snaps will not get crisp enough.)
- Let the brandy snaps cool briefly for about 2 minutes on the baking sheet until you can slide a small offset spatula underneath one and lift it off (it should still be warm and flexible). Place on a cutting board rough-side down and roll around the wooden spoon handle, pressing down on the seam to seal. Working quickly, repeat with the remaining brandy snaps, alternating with the 2 wooden spoons and removing the rolled brandy snaps to a rack to cool completely. (If too stiff to roll, return the brandy snaps to the oven for 1 to 2 minutes until flexible again.)
- Bake and roll the brandy snaps on the second baking sheet, then continue the process of spooning, baking and rolling with the remaining batter, alternating the baking sheets.
- For the filling: When ready to serve, whip the heavy cream, confectioners’ sugar, brandy if using, and vanilla in a large bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Transfer to a piping bag or large resealable plastic bag. Cut the tip and pipe the whipped cream into the rolled brandy snaps. Serve within 2 hours.
