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Once they are cooled and crispy it's time for the brandy cream. The snaps are really good on their own to eat, but I prefer them with the cream. Heavy whipping cream is whipped (use cold cream, it will whip faster) with a touch of brandy (optional, but they are brandy snaps after all). Cream is cold, pipes better and keeps it's shape, also whips faster.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar
- 1/4 cup golden syrup * see note
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground ginger
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- To a small saucepan over medium-low heat add the butter, sugar and golden syrup.
- Heat until the sugar has dissolved, stirring occasionally. Do not allow to boil.
- The sugar has dissolved when you can longer see or feel sugar crystals.
- Turn off the heat and allow to cool slightly.
- Stir in the flour and ginger.
- Drop about 1 teaspoon of the mixture onto the parchment paper in circles, about 3 1/2 inches in diameter, 4 inches apart, 6 per baking sheet.
- Bake in the oven for about 5 minutes until they are golden and lacy looking. Watch them because they turn dark very quickly.
- Remove from the oven and allow to cool for 1 minute until you can handle them. Any sooner and they will fall apart, any longer and they will be too hard.
- To lift them from the sheet I use a fish spatula.
- Roll around a the handle of a wooden spoon with seam side down and allow to cool for a few seconds.
- Remove from the spoon and repeat with all of the snaps.
