Orange Brandy Snaps Recipe

Ingredients

• 60 g unsalted butter
• 60 g light brown sugar
• 60 g golden syrup
• 60 g plain flour
• 1/2 teaspoon ground ginger
• Finely grated zest of 1 small orange
• 1 teaspoon lemon juice
• 180 ml heavy cream, cold
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Method

1. 1

   Heat the oven to 180 C, or 160 C fan. Line two baking sheets with baking paper and lightly oil the handle of a wooden spoon for shaping.

2. 2

   Warm the butter, brown sugar, and golden syrup in a small saucepan over low heat until melted and smooth. Do not let the mixture boil.

3. 3

   Remove the pan from the heat. Stir in the flour, ginger, orange zest, and lemon juice until no dry streaks remain, then cool for 5 minutes.

4. 4

   Drop four level teaspoons of batter onto one prepared sheet, spacing them at least 10 cm apart. Bake for 6 to 7 minutes, until deeply golden and covered with an even network of bubbles.

5. 5

   Let the cookies stand for about 45 seconds, just until they can be lifted without tearing. Working quickly, wrap each warm cookie around the spoon handle and hold the seam underneath for a few seconds. Slide it off onto a rack. If a cookie hardens before shaping, return it to the oven for 20 seconds.

6. 6

   Repeat in batches of four until all sixteen snaps are baked and shaped. Cool completely.

7. 7

   Whip the cream, powdered sugar, and vanilla to medium peaks. Pipe the cream into both ends of each snap immediately before serving.