Bonfire Night Orange Cream Brandy Snaps

Guest post credits: Bills Restaurant

Bonfire Night Orange Cream Brandy Snaps anyone? Hello friends. These are old-fashioned, lacy, gingery brandy snaps filled with cream. How yummy!?

Bonfire Night is a magical occasion, filled with the crackling of flames and the dazzling display of fireworks lighting up the night sky. Amidst the chilly air, there’s no better way to warm both your heart and your taste buds than with Bonfire Night Orange Cream Brandy Snaps.

How To Make Bonfire Night Orange Cream Brandy Snaps:

These delightful treats are a perfect blend of warmth and sweetness, with crispy, golden-brown brandy snaps delicately rolled into a cylinder and filled with a luscious orange-infused cream.

As you savour each bite, the rich, zesty notes of orange mingle with the subtle kick of brandy, creating a cosy sensation that complements the fiery spectacle outside.

Bonfire Night Orange Cream Brandy Snaps:

Table Of Contents:

Firstly, Bonfire Night Orange Cream Brandy Snaps Ingredients.
Secondly, Bonfire Night Orange Cream Brandy Snaps Method.
Thirdly, Other Post Ideas.

Makes 15-20

These confections not only offer a delicious contrast to the chilly November air but also captures the spirit of Bonfire Night, making it an unforgettable experience for all the senses.

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.

Ingredients:

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 Bonfire Night Orange Cream Brandy Snaps:

Bonfire Night Orange Cream Brandy Snaps.

Method:

Preheat the oven to 180°C/160°C fan/gas mark 4.
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.
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.
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.
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.

Bonfire Night Orange Cream Brandy Snaps: Guest post credits: Bills Restaurant. No Payment was received for this post. So what do you think of these Bonfire Night Orange Cream Brandy Snaps? Do you also fancy making some? Great for Bonfire night.

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