Description
Traditional British Brandy Snaps are crisp, golden, lacy tubes made from a delicate buttery syrup batter baked to perfection and rolled while warm. Filled with lightly sweetened whipped cream infused with a hint of brandy, these delightful treats are a festive favorite enjoyed during holidays and special occasions.
Ingredients
Scale
Brandy Snap Shells
- ¼ cup (4 tablespoons / 55 grams) unsalted butter
- ¼ cup (53 grams) tightly packed light brown sugar
- ¼ cup (90 grams) golden syrup
- ¼ cup (30 grams) all-purpose flour
- ¼ teaspoon ground ginger
Filling
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tablespoons granulated (caster) sugar
- 1 teaspoon brandy (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and facilitate easy removal of the brandy snaps.
- Prepare Syrup Mixture: In a small saucepan over medium-low heat, combine the unsalted butter, light brown sugar, and golden syrup. Stir occasionally until the sugar completely dissolves without allowing the mixture to boil. You’ll know the sugar has dissolved when no crystals are visible or felt. Remove from heat and let cool slightly.
- Add Dry Ingredients: Stir the all-purpose flour and ground ginger into the warm syrup mixture until fully incorporated, forming a smooth batter ready for baking.
- Form Brandy Snaps: Drop about 1 teaspoon of the batter onto the prepared parchment-lined baking sheets. Shape each drop into a circle approximately 3½ inches in diameter. Space them 4 inches apart, limiting to 6 per baking sheet to allow spreading.
- Bake: Place the baking sheets in the preheated oven and bake for about 5 minutes. Keep a close eye as they quickly turn from golden and lacy to dark. Remove them once they are golden with a delicate lacy appearance.
- Shape the Snaps: Let the cooked brandy snaps cool for about 1 minute until warm enough to handle but not too hot to cause breaking. Using a fish spatula, gently lift each snap and quickly roll it around the handle of a wooden spoon with the seam side down. Hold for a few seconds to set the shape, then remove and allow to cool completely. Repeat with the remaining snaps.
- Prepare the Filling: In a cold bowl or stand mixer, combine the cold heavy whipping cream, granulated sugar, and brandy (if using). Whip the cream until stiff peaks form, indicating the whipped cream is ready for piping.
- Fill the Snaps: Transfer the whipped cream to a piping bag. Carefully pipe the cream inside each cooled brandy snap roll, filling them fully and making them ready to serve.
Notes
- Brandy is optional in the whipped cream filling; omit for a non-alcoholic version.
- Work quickly while shaping the snaps as they harden fast once removed from the oven.
- Use a fish spatula to gently lift delicate snaps from the parchment to prevent breakage.
- Golden syrup can be substituted with light corn syrup if unavailable, but golden syrup is preferred for authentic flavor.
- Store unfilled brandy snaps in an airtight container to maintain crispness; fill just before serving.
Nutrition
- Serving Size: 1 brandy snap with filling
- Calories: 149
- Sugar: 9 grams
- Sodium: 13 milligrams
- Fat: 10 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 0.3 grams
- Protein: 1.5 grams
- Cholesterol: 37 milligrams
