Brandy Snaps

Brandy Snaps

Makes between 30 – 36

Ingredients:

5 oz / 140 g Butter

5 oz / 140 g Castor Sugar

5 oz / 140 g Golden Syrup

5 oz / 140 g Cake Flour

½ T / 7.5 ml Ground Ginger

50 ml Brandy

Filling:

200 ml Cream, whipped

Preparation:

·        Preheat oven to 350° F / 180° C with a rack in the middle of the oven.

·        Prepare a baking tray in the following manner: Brush the bottom of the tray with a little oil and cover with a sheet of silicone baking paper. This allows the paper to stay firm on the baking tray. Draw a round shape about 8 -10 cm in diameter on the paper. Draw another round next to the first one with a gap of 3 cm between each circle.

·        Melt the butter in a microwave (pouring consistency, not very hot)

·        Add Golden syrup and mix until both ingredients are incorporated.

·        Add dry ingredients and mix thoroughly until smooth.

·        Add brandy and mix well.

·        Fill a teaspoon heaped up with the brandy snap mixture and place in the middle of the round drawing.

·        With a pallet knife, smooth out the mixture to cover the circle. Repeat with the other circle.

·        Put baking tray in the middle of the oven and bake for about 4 to 5 minutes, or until golden brown and bubbling.

·        Remove the tray from the oven and place on table.

·        Place a wooden or metal tube, 1.5 cm in diameter, on top of the circles nearest to you and roll the snap up on the tube.

·        Slide the brandy snap of the tube and leave to get cold.

·        Fill a piping bag, fitted with a thin round nozzle, with the whipped cream. Take a brandy snap and half fill with cream from one extremity and repeat from the other extremity until the whole brandy snap is filled.

Notes:

1. Only fill the brandy snaps with cream just before serving, as otherwise they will lose their crunch.

2. You can store the brandy snaps, without cream, in an airtight container for up to 12 hours at room temperature before they start deteriorating.