Homemade Brandy Snaps

Ingredients

• 1/2 cup (100g) unsalted butter 1/2 cup (100g) unsalted butter
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (85g) golden syrup 1/4 cup (85g) golden syrup
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar
• 1 tablespoon brandy (optional) 1 tablespoon brandy (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 11g, 7g
• Carbohydrates (total, sugars): 19g, 12g
• Protein: 1g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, melt the butter, sugar, and golden syrup over low heat until the sugar has dissolved.
3. 3.
   Remove the saucepan from heat and let it cool for a few minutes.
4. 4.
   Sift the flour, ground ginger, and lemon zest into the saucepan and mix well until smooth.
5. 5.
   Drop teaspoonfuls of the batter onto the prepared baking sheet, leaving enough space for spreading.
6. 6.
   Bake for 8-10 minutes or until the cookies turn golden brown.
7. 7.
   Remove the baking sheet from the oven and let the cookies cool for a minute.
8. 8.
   Working quickly, lift each cookie with a spatula and roll it around the handle of a wooden spoon to form a tube shape.
9. 9.
   Place the rolled cookies on a wire rack to cool and set.
10. 10.
    In a separate bowl, whip the heavy cream, powdered sugar, and brandy (if using) until soft peaks form.
11. 11.
    Fill a piping bag with the whipped cream mixture and pipe it into the cooled brandy snaps.
12. 12.
    Serve immediately or refrigerate until ready to serve.

Treat your ingredients with care...

• Butter — Make sure the butter is at room temperature before using it in the recipe to ensure easy mixing and a smooth batter.
• Golden syrup — If you cannot find golden syrup, you can substitute it with an equal amount of light corn syrup or honey.
• Heavy cream — Chill the cream and the mixing bowl in the refrigerator before whipping to achieve the best results.
• Lemon zest — Use a microplane or a fine grater to zest the lemon, avoiding the bitter white pith.
• Brandy — The brandy is optional and can be omitted if preferred or if serving to children.

Tips & Tricks

• To achieve a consistent shape, use a wooden spoon handle or a cylindrical object of similar size to roll the brandy snaps.
• If the brandy snaps become too firm to roll, return them to the oven for a few seconds to soften.
• For an extra touch of elegance, drizzle melted chocolate over the filled brandy snaps before serving.
• Experiment with different fillings such as lemon curd, chocolate mousse, or fruit compote for variety.
• Store the unfilled brandy snaps in an airtight container to maintain their crispness.

Serving advice

Serve the Homemade Brandy Snaps immediately after filling them with the whipped cream. The contrast between the crisp cookie and the creamy filling is best enjoyed when freshly assembled.

Presentation advice

Arrange the filled brandy snaps on a platter, dust them with powdered sugar, and garnish with a sprig of fresh mint or a sprinkle of grated lemon zest for an elegant presentation.