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Saturday, 8 October 2016

Bonfire Night Orange Cream Brandy Snaps...

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

Makes 15-20

  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Guest post credits: Bills Restaurant

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