These dainty cylindrical cookies make a stunning garnish for a special occasion cake. Alternatively, pipe whipped cream into each end and serve on their own for dessert or, minus the whipped cream, as a crisp accompaniment for ice cream.
Makes about 15 brandy snaps
PREP TIME: 30 minutes
COOKING TIME: about 10 minutes
INGREDIENTS
- ½ cup all-purpose flour
- 1 Tbsp finely grated orange zest (about 1 orange)
- 2 tsp unsweetened cocoa powder (or more flour for classic flavor)
- ½ tsp ground ginger
- ¼ tsp fine sea salt
- ⅓ cup lightly packed golden yellow sugar
- 5 Tbsp unsalted butter, softened
- 3 Tbsp golden corn syrup
- 1 tsp vanilla extract
INSTRUCTIONS
- Preheat the oven to 350ºF. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, orange zest, cocoa powder, ground ginger, and salt. Set aside.
- In a small saucepan, combine the sugar, butter, and corn syrup. Cook, stirring, over medium-low heat until the sugar has dissolved and the butter has melted, about 2 minutes.
- Remove from the heat. Stir in the vanilla extract.
- Pour the sugar mixture over the flour mixture, stirring until well combined.
- Drop four heaping teaspoonfuls of the batter, well apart, onto one prepared baking sheet, reserving the second baking sheet.
- Bake until the batter is bubbling, 5 to 8 minutes. Remove from the oven and let cool for 30 seconds.
- Working quickly, use a small offset spatula to gently lift one brandy snap off the parchment. With the lacy side facing outward, quickly wrap the brandy snap around a handle of a clean wooden spoon or a wooden dowel.
- Let the brandy snap cool on the wooden spoon or dowel for 1 minute. Carefully slip it off and let cool completely on a wire rack. (If the brandy snaps become too brittle to shape, return the baking sheet to the oven for a few seconds to soften the brandy snaps.)
- Repeat the process with the remaining batter, using the second baking sheet. Alternate the baking sheets when baking the brandy snaps.
- The brandy snaps can be stored in an airtight container at room temperature for up to 4 days.
BRANDY SNAP BOWLS:
- Follow the recipe for Brandy Snaps, dropping the batter by tablespoonfuls (instead of teaspoonfuls) and baking three per baking sheet.
- Working quickly, use a small offset spatula to gently lift one brandy snap off the parchment. With the lacy side facing outward, quickly drape the brandy snap over an overturned cup or small bowl, gently forming the brandy snap to the shape of the cup or bowl.
- Let the brandy snap cool for 1 minute. Carefully remove from the cup or bowl and let cool completely on a wire rack. Repeat with the remaining batter.
- Fill the brandy snap bowls with fresh fruit and scoops of your favourite ice cream.
CHANGE IT UP:
- For a more classic brandy snap flavour, replace the
unsweetened cocoa powder with more all-purpose flour.
