These are old-fashioned, lacy, gingery brandy snaps filled with cream. They’re relatively easy to make – the fiddly bit is the shaping and filling that follows – just remember to give them plenty of space while they’re in the oven and get to the shaping soon after they come out.
- 125g unsalted butter
- 125g light soft brown sugar
- 125g golden syrup
- 4 tsp lemon juice
- 125g plain flour, sifted
- 1 tsp ground ginger
For the cream
- 600ml double cream
- 1 tbsp icing sugar
- 1 tbsp orange flower water
- the zest of 1 orange
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Stir the butter, sugar, golden syrup and lemon juice in a pan over a moderate heat until the butter has melted and all the sugar has dissolved. Remove from the heat and stir in the flour and ginger, mixing to a smooth paste.
- Once the mixture is completely cool, roll in to walnut-sized balls. Press them on to a greased tray, spacing them well apart as they will spread.
- Bake for 5-7 minutes, until golden brown and lacy. Allow them to relax for a second or two, then mould them in to a tube shape by gently wrapping them round the handle of a wooden spoon. If they cool before you can mould them, put them back in the oven for a minute to soften again.
- Whip the double cream and gently fold in the icing sugar, orange flower water and orange zest. Shortly before serving, put the cream in a large piping bag and fill each brandy snap. Stack them, Jenga-style, on a plate and serve immediately, while they’re chewy and crispy.
*No Payment was received for this post*