These are old-fashioned, lacy, gingery brandy snaps filled with cream.
They’re relatively easy to make – the fiddly bit is the shaping and filling that follows – just remember to give them plenty of space while they’re in the oven and get to the shaping soon after they come out.
How To Make Bonfire Night Orange Cream Brandy Snaps:
125g unsalted butter
125g light soft brown sugar
125g golden syrup
4 tsp lemon juice
125g plain flour, sifted
1 tsp ground ginger
For The Cream:
600ml double cream
1 tbsp icing sugar
1 tbsp orange flower water
the zest of 1 orange
How To Make:
1.) Preheat the oven to 180°C/160°C fan/gas mark 4.
2.) Stir the butter, sugar, golden syrup and lemon juice in a pan over a moderate heat until the butter has melted and all the sugar has dissolved. Remove from the heat and stir in the flour and ginger, mixing to a smooth paste.
3.) Once the mixture is completely cool, roll into walnut-sized balls. Press them on to a greased tray, spacing them well apart as they will spread.
4.) Bake for 5-7 minutes, until golden brown and lacy. Allow them to relax for a second or two, then mould them into a tube shape by gently wrapping them around the handle of a wooden spoon. If they cool before you can mould them, put them back in the oven for a minute to soften again.
5.) Whip the double cream and gently fold in the icing sugar, orange flower water and orange zest. Shortly before serving, put the cream in a large piping bag and fill each brandy snap. Stack them, Jenga-style, on a plate and serve immediately, while they’re chewy and crispy.
Guest post credits: Bills Restaurant.
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