You could serve these brandy snaps without
the cream filling to eat with rich vanilla ice cream.
Ingredients : Makes 18
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.