Name: British Brandy Snaps Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: British
Ingredients: ¼ cup / 4 tablespoons / 55 grams unsalted butter; ¼ cup / 53 grams tightly packed light brown sugar; ¼ cup / 90 grams golden syrup or maple syrup; ¼ cup / 30 grams all-purpose flour; ¼ teaspoon ground ginger; 1 cup / 240 ml heavy whipping cream, cold; 2 tablespoons granulated (caster) sugar; 1 teaspoon brandy (optional)

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Introduction

Brandy snaps are a classic British treat featuring delicate, crisp caramel cookies rolled into tubes and filled with luscious whipped cream. Their light texture and warm ginger flavor make them a delightful dessert for any occasion.

The image shows several crispy golden-brown cannoli tubes filled with creamy white ricotta filling on their ends, stacked in a small pile. The cannoli shells have a crunchy texture with white sugar bits sprinkled on them. Surrounding the cannoli are fresh red raspberries and deep black blackberries, placed on a wooden surface with a warm tone. The overall scene is close-up, highlighting the texture contrast between the crunchy shells, smooth filling, and soft berries. The background is softly blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup (4 tablespoons/55 grams) unsalted butter
¼ cup (53 grams) tightly packed light brown sugar
¼ cup (90 grams) golden syrup or maple syrup
¼ cup (30 grams) all-purpose flour
¼ teaspoon ground ginger
1 cup (240 ml) heavy whipping cream, cold
2 tablespoons granulated (caster) sugar
1 teaspoon brandy (optional)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
Step 2: In a small saucepan over medium-low heat, melt the butter with the brown sugar and golden syrup. Stir occasionally until the sugar has fully dissolved, making sure the mixture does not boil. Remove from the heat and let it cool slightly.
Step 3: Stir the flour and ground ginger into the butter mixture until combined.
Step 4: Drop teaspoon-sized dollops of the mixture onto the parchment paper, spacing them about 4 inches apart. Each circle should be roughly 3½ inches in diameter. Place six circles on each baking sheet.
Step 5: Bake for about 5 minutes until the snaps turn golden and develop a lacy appearance. Watch closely to prevent burning.
Step 6: Remove from the oven and let the snaps cool for 1 minute until firm enough to handle but still pliable.
Step 7: Using a fish spatula or thin knife, carefully lift the snaps from the parchment.
Step 8: Quickly roll each snap around the handle of a wooden spoon, seam side down, and let them cool in this shape for a few seconds before removing the spoon.
Step 9: In a bowl or stand mixer, whip the cold heavy cream with the granulated sugar and optional brandy until stiff peaks form.
Step 10: Transfer the whipped cream to a piping bag and fill each rolled brandy snap just before serving.

Tips & Variations

Use a thin spatula to lift the snaps gently to prevent breakage.
Substitute maple syrup for golden syrup for a slightly different flavor.
Add a pinch of cinnamon or nutmeg to the mixture for a spiced variation.
If you prefer alcohol-free, omit the brandy from the whipped cream.
Serve immediately after filling to keep the snaps crisp.

Storage

Store baked and cooled brandy snaps separately in an airtight container for up to 3 days. Keep whipped cream refrigerated and fill the snaps just before serving. Once filled, brandy snaps should be eaten immediately to maintain their crisp texture.

How to Serve

The image shows a stack of golden-brown, cylindrical pastries filled with white cream, arranged casually on a wooden board. The pastries have a slightly crispy texture with small white sugar bits on the surface. Around the pastries, there are scattered fresh raspberries and blackberries, adding pops of red and dark purple to the scene. The setting is on a white marbled surface, which contrasts with the warm colors of the pastries and berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brandy snaps ahead of time?

Yes, you can bake and store the snaps in an airtight container for a couple of days. However, fill them with whipped cream only just before serving to keep them crisp.

What can I use if I don’t have golden syrup?

Golden syrup can be substituted with maple syrup or light corn syrup, though the flavor may vary slightly. Maple syrup gives a nice rich taste while corn syrup is more neutral.