Brandy Snaps
- Level: Intermediate
- Yield: about 25 brandy snaps
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 108
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 26
- Sodium
- 27
- Total: 1 hr 45 min
- Active: 1 hr
Ingredients
Brandy Snaps:
5 tablespoons unsalted butter
5 tablespoons granulated sugar
1/4 cup golden syrup, such as Lyle’s
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
1/2 teaspoon ground ginger
Filling:
1 1/2 cups cold heavy cream
6 tablespoons confectioners’ sugar
1 tablespoon brandy, optional
1 teaspoon pure vanilla extract
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.