Brandy Snap Baskets Recipes

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BRANDY SNAPS



Brandy Snaps image

Originating in the UK, brandy snaps are delicately thin wafer cookies with a signature lacy texture. When rolled and filled with whipped cream, they are the ultimate sweet treat. While the brandy snap is shatteringly crisp, the whipped cream is soft and fluffy and offsets the sugary cookie perfectly. Despite their name, brandy snaps traditionally do not contain any brandy, though we've added a small amount to the whipped cream as a tasty option for adults. Commonly used in British baking recipes, golden syrup is available in some supermarkets and can be found online.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield about 25 brandy snaps

Number Of Ingredients 10

5 tablespoons unsalted butter
5 tablespoons granulated sugar
1/4 cup golden syrup, such as Lyle's
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
1/2 teaspoon ground ginger
1 1/2 cups cold heavy cream
6 tablespoons confectioners' sugar
1 tablespoon brandy, optional
1 teaspoon pure vanilla extract

Steps:

  • For the brandy snaps: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 large baking sheets with parchment or silicone mats. You'll need 2 wooden spoons with 3/4-inch-thick handles to roll the brandy snaps around. If the handles are too thin, tightly wrap foil around them until they are the right thickness.
  • Combine the butter, granulated sugar, golden syrup and salt in a small saucepan. Heat over medium low, stirring occasionally, until the butter is melted and the sugar is mostly dissolved (it should never come to a simmer), about 10 minutes. Let cool slightly for 2 minutes, then sift the flour and ginger directly into the saucepan through a fine-mesh sieve. Stir until combined and a smooth, fluid paste.
  • Place 5 to 6 separate heaping teaspoons at least 4 inches apart from each other on the prepared baking sheets. Gently spread each mound into an even 2-inch circle with the back of a spoon. Bake one sheet at a time for 6 minutes, then rotate the baking sheet and continue baking until caramel to toffee brown in color, 2 to 3 minutes. (If too pale, the brandy snaps will not get crisp enough.)
  • Let cool briefly for about 2 minutes on the baking sheet until you can slide a small offset spatula underneath a brandy snap and lift it off (it should still be warm and flexible). Place on a cutting board rough-side down and roll around the wooden spoon handle, pressing down on the seam to seal. Working quickly, repeat with the remaining brandy snaps, alternating with the 2 wooden spoons and removing the rolled brandy snaps to a rack to cool completely. (If too stiff to roll, return the brandy snaps to the oven for 1 to 2 minutes until flexible again.)
  • Bake and roll the brandy snaps on the second baking sheet, then continue the process of spooning, baking and rolling with the remaining batter, alternating the baking sheets.
  • For the filling: When ready to serve, whip the heavy cream, confectioners' sugar, brandy if using, and vanilla in a large bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Transfer to a piping bag or large resealable plastic bag. Cut the tip and pipe the whipped cream into the rolled brandy snaps. Serve within 2 hours.

LACY BRANDY SNAPS



Lacy Brandy Snaps image

These cream-filled crisps are the perfect sweet treat. Include them on a holiday cookie platter or serve at the end of the meal with coffee or tea. -Natalie Bremson, Plantation, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 11

6 tablespoons unsalted butter, cubed
1/3 cup sugar
3 tablespoons light corn syrup
2/3 cup all-purpose flour
2 teaspoons brandy
1 teaspoon ground ginger
FILLING:
4 cups heavy whipping cream
1-3/4 cups confectioners' sugar
1/2 cup brandy
Grated chocolate, optional

Steps:

  • In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger., Drop by teaspoonfuls, 3 at a time, 3 in. apart onto a parchment-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown., Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become too cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired.

Nutrition Facts : Calories 119 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 9mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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