Description
Traditional British Brandy Snaps are delicate, crispy golden lace tubes filled with sweetened whipped cream. This festive treat combines a buttery caramel-flavored snap with a cloud of lightly sweetened whipped cream, optionally infused with a hint of brandy. Perfect for holiday celebrations or elegant dessert presentations.
Ingredients
Scale
For the Brandy Snaps
- ¼ cup (55 grams) unsalted butter
- ¼ cup (53 grams) tightly packed light brown sugar
- ¼ cup (90 grams) golden syrup
- ¼ cup (30 grams) all-purpose flour
- ¼ teaspoon ground ginger
For the Filling
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tablespoons granulated (caster) sugar
- 1 teaspoon brandy (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to ensure the brandy snaps don’t stick during baking.
- Melt Butter and Sugar Mixture: In a small saucepan over medium-low heat, combine the unsalted butter, light brown sugar, and golden syrup. Stir occasionally until the sugar has completely dissolved without bringing the mixture to a boil. You’ll know the sugar is dissolved when no crystals remain visible or tactile. Then remove from heat and let it cool slightly.
- Add Dry Ingredients: Stir in the all-purpose flour and ground ginger until the mixture is smooth and well combined.
- Form and Bake the Snaps: Drop about 1 teaspoon of the batter onto the prepared parchment paper in circles roughly 3 1/2 inches in diameter, spacing them about 4 inches apart. Place six on each baking sheet. Bake in the preheated oven for about 5 minutes until the snaps turn golden and develop a lacy texture. Keep a close eye as they can burn quickly.
- Shape the Brandy Snaps: Remove the brandy snaps from the oven and let them cool for about one minute until you can safely handle them. Use a fish spatula to gently lift them off the sheet and immediately shape each snap by rolling it around the handle of a wooden spoon with the seam side down. Allow to cool briefly to set the shape, then remove from the spoon. Repeat for all snaps.
- Prepare the Filling: In a bowl or using a stand mixer, whip the cold heavy cream together with the caster sugar and optional brandy until stiff peaks form. Transfer this whipped cream to a piping bag fitted with a small nozzle.
- Fill the Brandy Snaps: Pipe the whipped cream filling into each rolled brandy snap just before serving to maintain their crispness.
Notes
- Crispy golden lacy tubes filled with sweetened whipped cream make these a beloved British holiday tradition.
- The addition of brandy in the whipped cream is optional and can be adjusted or omitted according to preference.
- Work quickly when shaping the snaps, as they harden fast and become difficult to roll.
- For best texture, fill the snaps just before serving to prevent them from becoming soggy.
Nutrition
- Serving Size: 1 brandy snap
- Calories: 149
- Sugar: 9 grams
- Sodium: 13 milligrams
- Fat: 9 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 0 grams
- Protein: 1 gram
- Cholesterol: 37 milligrams
