Dessert

Brandy snaps

Name: Brandy snaps recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 24
Ingredients: 75 g/2 3/4 oz (3/4 stick) unsalted butter; 75 g/2 3/4 oz (1/4 cup) golden syrup; 75 g/2 3/4 oz (1/8 cup) demerara (turbinado) sugar; 75 g/2 3/4 oz (1/2 cup plus 1 tablespoon) plain (all-purpose) flour; Pinch of salt; 1 teaspoon ground ginger; 1 teaspoon lemon juice; 1 teaspoon brandy (optional); 150 ml/5 fl oz (2/3 cup) whipping cream; 20.00 ml icing (confectioners’) sugar; 1/2 teaspoon brandy (optional)

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Brandy snaps. Source: Sam A Harris — Recipe extracts taken from The British Cookbook, published by Phaidon $74.95, on sale now.

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by Ben Mervis

BEN MERVIS, FOOD HISTORIAN

Dec 08, 2022

"Crisp and rather lacy wafers, brandy snaps are baked flat and rolled while they are still warm and pliable. Despite their name, the brandy in both the biscuit (cookie) and the cream filling are optional – many recipes leave both out completely." Recipe extracts taken from The British Cookbook, published by Phaidon $74.95, on sale now.

75 g/2 3/4 oz (3/4 stick) unsalted butter
75 g/2 3/4 oz (1/4 cup) golden syrup
75 g/2 3/4 oz (1/8 cup) demerara (turbinado) sugar
75 g/2 3/4 oz (1/2 cup plus 1 tablespoon) plain (all-purpose) flour
Pinch of salt
1 teaspoon ground ginger
1 teaspoon lemon juice
1 teaspoon brandy (optional)

For the piping cream

150 ml/5 fl oz (2/3 cup) whipping cream
1 tablespoon icing (confectioners’) sugar
1/2 teaspoon brandy (optional)

Method

1.

Preheat the oven to 200°C/400°F/Gas Mark 6. Line 2 large baking sheets with baking (parchment) paper.
2.

Put the butter, syrup and demerara (turbinado) sugar into a large saucepan and stir over a medium heat for 3–4 minutes until melted. Make sure it doesn’t boil. Remove the pan from the heat, then sift in the flour and add the salt, ginger, lemon juice and brandy (if using). Mix well.
3.

Put 6 teaspoons of the mixture onto each prepared baking sheet, making sure they are well spaced out as they spread considerably during baking. Bake in the oven for 8–10 minutes until a rich brown, then remove from the oven and, while still warm, shape each snap around the handle of a wooden spoon, forming a tube that can later be filled. Use a palette knife to help if necessary, then leave to cool completely. If the snaps cool too quickly before shaping them, return them to the oven to warm up.
4.

If desired, whip the cream, icing (confectioners’) sugar and brandy (if using) in a large bowl using electric beaters until floppy. Alternatively, use a stand mixer fitted with a whisk attachment. Transfer to a piping (pastry) bag with a star-shaped nozzle and pipe into the tubes.