Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Brandy Snaps with Ginger Whipped Cream
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- Level: Intermediate
- Total: 2 hr
- Active: 1 hr 30 min
- Yield: about 28 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 77
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 0 g
- Cholesterol
- 14 mg
- Sodium
- 50 mg
Brandy snaps are thin rolled cookies originating from Great Britain. The deep golden-brown lacy appearance is due to the ratio of butter, flour and sugars. The baked result is a shattering crisp cookie. The most important sugar here is golden syrup, which is readily used in British baking and can be found online. The cookies are then rolled around the handle of a wooden spoon to create the shape of a cigar. Traditionally, they’re filled with a brandy-infused heavy cream to add richness. We wanted to incorporate apricot and ginger flavors into the brandy snaps, so fresh ginger is added into the cookie batter, and apricot adds tangy notes to the whipped cream, balancing the sweetness that comes from the cookie itself.
- Level: Intermediate
- Total: 2 hr
- Active: 1 hr 30 min
- Yield: about 28 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 77
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 0 g
- Cholesterol
- 14 mg
- Sodium
- 50 mg
Ingredients
For the Cookies:
For the Filling:
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Directions
- Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Find 2 wooden spoons with approximately 3/4-inch-thick handles for shaping the brandy snaps.
- Make the cookies: Heat the butter, brown sugar and golden syrup in a medium saucepan over medium-low heat until the butter is melted and the sugar mostly dissolves, about 3 minutes. Remove from the heat and let cool, about 3 minutes. Sift together the flour, ground ginger and salt in a fine-mesh sieve into the saucepan. Stir to combine, then stir in the grated ginger and brandy until smooth with no dry spots.
- Working with 1 baking sheet at a time, arrange 6 individual teaspoonfuls of batter 4 inches apart on the pan. Gently spread each mound into a 2-inch round using the back of a spoon. Bake, rotating the baking sheet halfway through, until the cookies are bubbly, lacy and deep golden brown, 10 to 12 minutes. (If the cookies are too pale, they will not get crisp.) Remove from the oven and let cool briefly on the baking sheet, about 2 minutes, until you can slide an offset spatula underneath one and lift it off; it should still be warm and flexible. Flip the cookies onto a cutting board, bottom-side up. Working quickly, roll each cookie around the handle of one of the wooden spoons, gently pressing on the seam to seal; set aside for 30 seconds to set. Meanwhile, repeat with the remaining cookies, alternating between the wooden spoons as you go and removing the rolled cookies to a rack to cool completely. (If they become too stiff to roll, return to the oven for 1 to 2 minutes until they are flexible again.)
- Repeat with the remaining batter, starting with the second baking sheet while the first pan cools.
- When ready to serve, make the filling: Beat the heavy cream, confectioners’ sugar, brandy and salt in a large bowl with a mixer on medium speed until medium peaks form, 2 to 3 minutes. Swirl in the apricot preserves and crystallized ginger. Transfer to a piping bag fitted with a large star tip and pipe into both ends of each brandy snap. Serve within 2 hours.
