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British Brandy Snaps Recipe

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4.9 from 596 reviews

British Brandy Snaps are delicate, lacy cookies with a sweet, caramelized flavor, shaped into crisp tubes filled with rich whipped cream infused with a hint of brandy. This elegant dessert is perfect for special occasions and offers a wonderful texture contrast between the crunchy snap and smooth cream filling.

Ingredients

Scale

Brandy Snaps:

  • 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

Whipped Cream Filling:

  • 1 cup / 240 ml heavy whipping cream, cold
  • 2 tablespoons granulated (caster) sugar
  • 1 teaspoon brandy (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (177°C) to prepare for baking the brandy snaps.
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the snaps from sticking and facilitate easy removal.
  3. Melt and Mix Syrup Base: In a small saucepan over medium-low heat, combine the butter, light brown sugar, and golden syrup. Heat gently, stirring occasionally until the sugar dissolves completely without boiling. Once the sugar crystals are no longer visible, remove from heat and let it cool slightly.
  4. Add Dry Ingredients: Stir in the all-purpose flour and ground ginger into the syrup mixture until fully combined.
  5. Form Circles on Parchment: Drop about 1 teaspoon of the batter onto the prepared baking sheets, shaping into circles approximately 3½ inches in diameter. Space them about 4 inches apart, placing six circles per baking sheet to allow room for spreading.
  6. Bake the Snaps: Bake in the preheated oven for about 5 minutes or until the snaps turn golden and develop a lacy appearance. Watch closely as they can brown quickly.
  7. Cool Slightly and Shape: Remove from the oven and let cool for about 1 minute until they are firm enough to handle but still pliable.
  8. Lift and Roll: Use a fish spatula to carefully lift each brandy snap from the baking sheet. Roll each snap around the handle of a wooden spoon with the seam side down to form tubes, then let them cool for a few seconds until they set.
  9. Prepare Whipped Cream Filling: In a bowl or stand mixer, whip the cold heavy cream with granulated sugar and brandy until stiff peaks form.
  10. Fill the Snaps: Transfer the whipped cream to a piping bag and fill the prepared brandy snap tubes before serving.

Notes

  • Watch the snaps carefully while baking, as they can quickly go from golden to burnt.
  • Work swiftly when shaping the snaps as they harden fast once removed from the oven.
  • For a non-alcoholic version, omit the brandy from the whipped cream filling.
  • Store filled brandy snaps in the refrigerator and consume on the same day to maintain crispness.
  • Golden syrup can be substituted with maple syrup, but traditional golden syrup offers a more authentic flavor.

Keywords: British brandy snaps, brandy snap cookies, caramel lace cookies, whipped cream filled cookies, holiday dessert, traditional British sweets

Find it online: https://ricoloranz.com/british-brandy-snaps-recipe/