Brandy Snaps

Brandy Snaps

Ingredients
55g unsalted butter
55g demerara sugar
55g golden syrup
50g cake flour
½ tsp ground ginger

Filling
250ml whipping cream
1 tbsp icing sugar

Method
Preheat the oven to 180C. Line two baking trays with baking paper and set aside. Spray baking spray on a wooden spoon handle and set aside.

Add the butter, sugar, and golden syrup to a small, saucepan.
Heat gently until the butter has melted and the sugar has dissolved 15 minutes.

Allow the mixture to cool for about 2-3 minutes, then add in the cake flour and ground ginger, and mix well until combined.
Drop a teaspoonful of the mixture onto the prepared baking tray and smooth out into a neat circle about 10cm using the back of a spoon.
Leave enough space between each circle as the dough does spread a lot.
I bake 4 on each baking tray.

Bake in the preheated oven for about 10-12 minutes, or until the mixture is well spread out, is lacey, and dark golden.
Once baked, you need to work fast to shape the biscuits, so it’s easier if you bake one tray at a time. Remove from the oven and allow to firm up for 30 seconds, then lift from the baking paper using an offset spatula.

Quickly roll the warm biscuit around the handle of the wooden spoon. Press lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on a wire rack.

If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again.
Repeat until all the mixture has been used.

Once cooled, store the brandy snaps in an airtight container for up to a week.

To make the filling, add the chilled cream and sugar to a mixing bowl and whip until thick. Add whipped cream to a piping bag and fill the brandy snap biscuits just before serving. Enjoy!