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Brandy Snaps With Flavored Cream

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Ingredients
  Golden syrup 50 Gram
  Butter 50 Gram
  Sugar 50 Gram
  Plain flour 50 Gram
  Ginger 1 Teaspoon
  Lemon juice 1 Teaspoon
  Finely grated lemon rind 1⁄2 Teaspoon
  Double cream 150 Milliliter (1 1/2 Deciliter)
  Brandy 2 Tablespoon
Directions

The original brandy snaps did contain brandy, but you get better value if you flavour the cream with brandy and put lemon juice in the wafers.
Measure the syrup, butter and sugar straight into a small pan and dissolve over low heat.
Off the heat beat in the sifted flour and ginger, lemon juice and rind.
Drop 4 or 5 small teaspoons of mixture, well apart to allow for spreading, on to an oiled baking tray.
Bake in centre of preheated oven, timing carefully, until lightly set and deep golden.
Remove from oven and leave for about 1 minute until firm enough to lift off the tray with a palette knife.
Roll loosely around the handle of a wooden spoon, working quickly before the snaps become too brittle.
Slide off the handle and cool on a wire rack.
Repeat with the rest of the mixture.
When cold, fill both ends with a little whipped cream flavoured with brandy.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Ginger
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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