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Brandy Snaps Recipe
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You could serve these brandy snaps without
the cream filling to eat with rich vanilla ice cream.
Ingredients : Makes 18 |
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50 g
150 g
20 ml
40 g
2.5 ml
For the filling
250 ml
30 ml |
Butter, at room temperature
Caster sugar
Golden syrup
Plain flour
Ground ginger
Whipping cream
Brandy |
Method :
- Cream together the butter and sugar
until light and fluffy, then beat in the golden syrup. Sift over the
flour and ginger and mix together.
- Transfer the mixture to a work surface
and knead until smooth. Cover and chill for 30 minutes.
- Preheat the oven to 190oC/375oF/Gas 5.
Grease a baking sheet. Working in batches of four, shape the mixture
into walnut size balls.
- Place well apart on the baking sheet
and flatten slightly. Bake until golden and bubbling, about 10 minutes.
- Remove from the oven and leave to cool
for a few moments. Working quickly, slide a palette knife under each
one, turn over, and wrap around the handle of a wooden spoon (have four
spoons ready).
- If they firm up too quickly, reheat
for a few seconds to soften. When firm, slide the brandy snaps off and
place on a wire rack to cool.
- When all the brandy snaps are cool,
prepare the filling. Whip the cream and brandy until soft peaks form.
Pipe into each end of the brandy snaps just before serving.
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