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Brandy Snaps – A Christmas Dessert

These brandy snaps actually do not contain any brandy but could made festive by adding brandy to the whipped cream filling! This is one of my favourite treats around the holidays because of the ginger in the recipe and you can’t go wrong with these at a Christmas party or just a treat for yourself!

Ingredients

100 grams salted butter

100 grams brown sugar

100 grams golden syrup or honey

100 grams all-purpose flour

1/2 tsp lemon juice

For decorating (optional)

100 grams chocolate, melted

100 grams chopped nuts like pistachios

For the filling

1 cup heavy whipping cream

4 tsp cold water

1 tsp unflavoured gelatin

1/4 cup confectioner’s sugar

1/2 tsp vanilla extract

Special Equipment

Silpat or other silicone mat that is oven-safe and food-grade silicone

Directions

  1. Preheat the oven to 180°F
  2. In a medium size saucepan combine the butter, sugar, and syrup over low heat until the butter has melted and the sugar has dissolved (this should take about 15 minutes, taking care not to let the mixture boil)
  3. Remove from the hear and let the mixture cool for a few minutes
  4. Sift the flour and ginger into the sugar mixture and add the lemon juice
  5. Mix well until all ingredients are fully incorporated and there are no lumps of flour
  6. Spoon rounded teaspoons of the mixture 4 inches apart onto the Silpat on a baking sheet
  7. Bake for 10 to 15 minutes or until the brandy snaps have a dark golden colour
  8. Allow the biscuits to sit out for a few minutes to firm up before shaping around the handle of a wooden spoon or form to get the classic brandy snap shape
  9. The brandy snaps only need a few seconds to cool on the wooden spoon handle before transferring to a wire rack to cool completely
  10. Dip the ends of the brandy snaps in melted chocolate and sprinkle with chopped nuts
  11. Fill the snaps with the whipped cream filling using a piping bag and a nozzle or a ziplock bag with the corner cut off and refrigerate until serving (the gelatin in the whipped cream will keep it from going runny so you could prepare these up to a day ahead)
For the filling
  1. In a small microwave safe bowl sprinkle the gelatin over the 4 tsp water and allow to sit for 2 minutes
  2. Microwave the mixture for about 15 seconds or until the gelatin is dissolved and is liquid
  3. Using an electric mixer whip the cream, vanilla, and confectioner’s sugar to soft peaks
  4. While the mixer is running on medium speed, slowly drizzle in the gelatin mixture and whip the cream until stiff peaks form

 

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