Brandy Snaps with Cream
Brandy snaps with cream: imagine a cannoli meets crème brûlée and you get these delicious brandy snaps. Perfect for afternoon tea or a festive occasion.
Ingredients
- 1/4 cup butter
- 1/4 cup superfine (caster) sugar
- 2 Tablespoons light corn (golden) syrup
- 1/2 cup all-purpose (plain) flour
- 1/2 teaspoon ground ginger
- 1 teaspoon brandy
- 1 1/3 Cups heavy (double) whipping cream
Directions
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Step 1
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| Preheat oven to 350°F. Line 3 baking sheets with parchment paper or silicone baking mats. |
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Step 2
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| Put butter, sugar, and corn syrup in a saucepan set over low heat. Stir until the butter melts and the sugar dissolves. Remove the pan from heat. Sift the flour and ground ginger and stir into the mixture. Add 1 teaspoon brandy. |
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Step 3
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| Using a tablespoon, drop mixture onto the baking sheets (4 per sheet) about 4 inches apart to allow for spreading. Put into hot oven (350°F) and bake for 7 to 8 minutes or until bubbling and golden. |
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Step 4
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| Allow the brandy snaps to cool 2 minutes, then loosen with a spatula and quickly roll them around wooden spoon handles or the like. I found a pestle to be perfect for this. The wafers will set quickly. Let them set 1 minute before sliding off the handles and cooling on a wire rack. |
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Step 5
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| Just before serving, whip the cream until soft peaks form. Spoon into a pastry bag and fill the brandy snaps with whipped cream. |
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