Wednesday, July 30, 2008
With their luscious whipped cream filling, these dainty treats will be the focal point of any afternoon tea party. They can also be served for dessert. Recipe makes 12-15 brandy snaps.
2 ounces (60 g) unsalted butter
1/4 cup caster sugar
8 teaspoons golden syrup
1/2 cup all-purpose (plain) flour
1/2 teaspoon ground ginger
1/2 teaspoon vanilla flavoring essence
150 ml fresh or thickened cream
1. Preheat the oven to 350 degrees F (180 degrees C). Grease two baking trays.
2. Put the butter, sugar and golden syrup into a heavy-based saucepan and melt over a low heat. Remove from heat and pour into a mixing bowl.
3. Sift the flour and ginger onto the butter mixture. Add the vanilla and mix well.
4. Spoon heaped metal teaspoonfuls of mixture onto the prepared baking trays, leaving at least 4 inches (10 cm) between each to allow room to spread.
5. Bake for 7-10 minutes, or until the brandy snaps are bubbling and golden brown. Remove from the oven and allow to cool for 1 minute.
6. Loosen the brandy snaps from the baking trays with a palette knife and quickly roll round the handle of a wooden spoon. Gently twist the brandy snaps off the spoon and put on a wire cooling rack to set.
7. Before serving, whip the cream until it holds firm peaks. Spoon into a piping bag fitted with a large star pipe/nozzle. Pipe the cream evenly into the snaps.
Tip: If a brandy snap sets before you roll it round the spoon handle, return it to the oven for a minute to warm through.