Cream Filled Brandy Snaps | Lovefoodies (2024)

Cream Filled Brandy Snaps - A wonderful cookie-type treat, oddly enough, with no brandy! One is never enough so be sure to make plenty!

These Cream Filled Brandy Snaps are wonderful! Strangely enough, there is no brandy in them, although I suppose you could add some if you so wished.

They're very easy and quick to make, and when you fill them with fresh whipped cream, the crunch of the brandy snap against the soft cool creamy fresh whipped cream is a lovely flavour and texture sensation.

These crispy sweet treats are always popular at Christmas time. Often you can but boxes of ready-made brandy snaps, and you just fill them with whipped cream. However, you only get 10 -12 in a box, and it can work out quite expensive if you need more, perhaps for a party or gathering.

The brandy snaps themselves will keep for a week or so in an air-tight container BEFORE filling with fresh cream and make for a perfect festive cookie. Be sure to make plenty as they're always the first to go at parties and when friends come over!

Here, our friend Carina Duclos made the Brandy Snaps after I introduced her to a recipe which I have used for many years, and so Carina kindly took some photos to show us all how she made them.

Let's see what we need to do to get these little delights in our homes!

Recipe adapted from Mary Berry and made by Carina Duclos.

Instructions

1. Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.

2. Add butter, sugar and syrup into a small, heavy-based pan.

3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystalize.

4. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly.

5. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart.

6. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour.

Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time.

7. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice or palette knife.

The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife.

8. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath.

Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. (watch the 30 second video below to show how to roll).

Top Tips

If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used.

If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers.

When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week, or whip some fresh cream, and using a piping bag, pipe cream in at both ends of the brandy snaps so they are filled with cream, then chill in the fridge for 30 minutes before eating.

For rolling the snaps, watch the short 30 second video below to show how best to do it!

How to make Brandy Snap Baskets

If you'd prefer to make brandy snap baskets, simply place the cookie directly over the bottom of an upturned glass or small tart case and shape over it. When cooled, remove and there you have a basket.

You can then fill it with a scoop of ice cream, some fresh fruit and a drizzle of caramel sauce. In the photos below I've done a couple to show you how you can serve the baskets. I would allow 2 per person, (I am greedy!)

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Cream Filled Brandy Snaps

Yield: 18

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Cream Filled Brandy Snaps - A wonderful cookie type treat, oddly enough, with no brandy! One is never enough so be sure to make plenty!

Ingredients

• ¼ cup or 55 g butter
• ⅓ cup or 55 g demerara / Light Brown sugar
• 2 ½ Tablespoons golden syrup
• 6 ½ Tablespoons plain flour, AP
• ½ tsp level ground ginger
• ½ tsp lemon juice

Instructions

1. Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.
2. Add butter, sugar and syrup into a small, heavy-based pan.
3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise.
4. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly.
5. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart.
6. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time.
7. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice or palette knife. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife.
8. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. (watch the 30 second video below to show how to roll). If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers.
9. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week, or whip some fresh cream, and using a piping bag, pipe cream in at both ends of the brandy snaps so they are filled with cream, then chill in the fridge for 30 minutes before eating.

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See Also

Scottish Dundee Cake - a festive dessert!Prince Charles and Camilla unveil 'special recipe' for oatcakes17 of the Best Scottish Desserts and Sweet Treats - Scottish ScranReview of Ballyknocken Cookery School including 2 traditional Irish recipes

Nutrition Information:

Yield: 18Serving Size: 1 grams
Amount Per Serving:Calories: 51Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 22mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 0g