Real Brandysnaps - quick and easy!

Brandysnaps are so easy to make, it's strange that there's such a mystique attached to them!    Piped with whipped cream, they are the epitome of a sophisticated English tea.   They keep well, too (without the cream filling), although I can't really see the point, as they are so quick to make.   Fill them not too long before you want to eat them, as otherwise they go a bit soft.   This recipe makes about 10 or so, depending on size.

Brandysnaps

Brandysnaps

2oz/50g butter or margarine

2oz/50g caster sugar

2 tbs golden syrup

2oz/50g plain flour (or rice flour)

½ level tsp ground ginger

1tsp brandy

grated zest of half a lemon

To fill:  half a pint of double cream, whipped

Line 2-3 flat baking trays with parchment or non-stick paper.   Preheat oven to 180deg C.   Grease the handles of three or four wooden spoons (personally I use a large bore apple corer).

Melt the butter, sugar and syrup over low heat.  Take off heat and stir in the rest of the ingredients.    Put spoonfuls (about ¾ dessertspoon) of the mix on the baking sheets – as far apart as you can, as they spread!   Bake a sheet at a time in the oven for up to 10 minutes until golden and bubbling – watch them carefully as they turn black VERY quickly.    When you take them out, they look almost lacy, and are very floppy, then they will slowly harden.   When you can pick one up and it is still floppy, but doesn’t break, wrap it around the wooden spoon.    Repeat with the next ones. 

If it is too soft, it will break when you pick it up – just push the broken bit back and let it harden slightly.  If it is too hard, pop it back into the oven for a moment and it will soften again.    I do find myself cutting off the darker bits if they’ve over-browned!    

Whip the cream, and pipe it into the brandysnaps with a ½” plain or crown nozzle.   I don’t usually force the cream right through to the middle of the snap, but pipe at least an inch – don’t be stingy!  

Remember, the mistakes taste just as good – crushed in ice cream or on a yoghurt and berries combination.