Description
Traditional British Brandy Snaps are delicate, crispy, golden lacy tubes filled with sweetened whipped cream, flavored subtly with a hint of brandy. This holiday favorite delights with its perfect balance of sweetness and rich texture, making it an elegant and festive dessert.
Ingredients
Scale
Brandy Snap Mixture
- 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
Filling
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tablespoons granulated (caster) sugar
- 1 teaspoon brandy (optional)
Instructions
- Preheat the oven. Set your oven to 350°F (177°C) and line two baking sheets with parchment paper to prepare for baking.
- Make the syrup base. In a small saucepan over medium-low heat, melt the butter together with the light brown sugar and golden syrup. Stir occasionally until the sugar dissolves completely, being careful not to let the mixture boil. It’s ready when no sugar crystals remain.
- Add dry ingredients. Remove the saucepan from the heat and stir in the all-purpose flour and ground ginger until fully combined, forming a smooth batter.
- Form the circles. Drop about 1 teaspoon of the mixture onto the prepared baking sheets, spacing each circle at least 4 inches apart. Each circle should be about 3½ inches in diameter. You will get about six circles per baking sheet.
- Bake until golden. Place the baking sheets in the oven and bake for approximately 5 minutes, watching closely until the snaps turn golden and develop a lacy appearance. They can burn quickly, so keep an eye on them.
- Cool and shape. Remove the trays from the oven and allow the snaps to cool for 1 minute until they are cool enough to handle but still pliable. Using a fish spatula, carefully lift each snap from the parchment and immediately roll it around the handle of a wooden spoon with the lacy side on the outside to form a tube. Let them cool for a few seconds to set the shape, then gently slide them off the spoon. Repeat with all the snaps.
- Prepare the filling. In a bowl or with a stand mixer, whip the cold heavy cream with the granulated sugar and optional brandy until stiff peaks form, creating a fluffy and sweet whipped cream.
- Fill the snaps. Transfer the whipped cream to a piping bag and carefully pipe the cream inside each rolled brandy snap, filling them generously.
Notes
- Crispy golden lacy tubes filled with sweetened whipped cream make a British holiday tradition.
- The brandy in the whipped cream filling is optional and can be omitted for a milder flavor.
- Be careful to watch the snaps closely during baking as they can quickly change from golden to burnt.
- Handle the snaps when slightly cooled but still warm to shape properly without breaking.
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: 0.5 grams
- Protein: 1 gram
- Cholesterol: 37 milligrams
