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Brandy Snaps Recipe

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This recipe for Brandy Snaps is from Food and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter
1/4 cup tightly packed brown sugar
1/4 cup golden syrup (not corn syrup)
1/4 cup all-purpose flour
1/4 tsp ground ginger (I add a touch more)

1 cup whipping cream
2 TBSP sugar
1 tsp brandy (optional)
Directions:
Directions:
Preheat oven to 350oF. Line 2 baking sheets with parchment paper.
To a small saucepan over medium-low heat add the butter, sugar and golden syrup. Heat until the sugar has dissolved, stirring occasionally. Do not allow to boil. The sugar has dissolved when you can no longer see or feel sugar crystals. Turn off the heat and allow to cool slightly.

Stir in the flour and ginger.
Drop about 1 teaspoon of the mixture onto the parchment paper in circles, about 31/2 inches in diameter, 4 inches apart. About 6 per baking sheet.
Bake in oven for about 5 minutes until they are golden and lacy looking. Watch them closely because they turn dark very quickly.

Remove from the oven and allow to cool for about 1 minute. Any sooner and they will fall apart, any longer and they will be too hard.
Roll around the handle of a wooden spoon with seam side down and allow to cool for a few seconds. Remove the spoon and repeat with all the snaps.

To a bowl or stand mixer, add the cream, sugar and brandy. Whip until you get stiff peaks. Transfer to a piping bag and fill the rolls.
Personal Notes:
Personal Notes:
Do not put more than 1 tsp of the mixture onto the baking sheet and leave plenty of room between the mixture as they spread.
Make sure your whipping cream is very stiff as its easier to fill the tubes.
Once the snaps are filled with cream they need to be eaten the same day as they become soggy.

 

 

 

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