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The classic crispy cookies, Brandy Snaps are definitely a little work but the rewards are OH SO WORTH IT! Include these old-fashioned cookies into your Christmas Baking plans and you won’t be sorry.
Classic brandy Snaps
Crispy lacey baked Brandy Snaps are rolled around the handle of a wooden spoon while still hot to form a cookie tube. Then the tubes are stuffed with whipped cream flavored as you like.
This recipe originally posted in 2013 is being updated in 2021. The recipe is the same, I’ve just updated the photos, and rolled it into the Great British Baking Show Bake-Along for Biscuit Week!
It’s Week 2 for the 2021 Season of the GBBO
And that means it’s BISCUIT WEEK!
The bakes for Biscuit Week were:
Signature Bake: Brandy Snaps
Technical Bake: Jammy Biscuits
Showstopper Bake: Childhood Toys out of Biscuits
Aren’t Jammy Biscuits just really Jammy Dodgers? I feel like they are but who am I to question that?
So since I ALREADY had a Brandy Snaps Recipe on the site that needed to be updated we decided that the time was ripe to make Brand Snaps.
Chocolate Dipped Brandy Snaps
These are classic Brandy Snaps with just a tiny little flair. Nothing like on the show where they made 4 fillings and chopped fruit and vegan crispy toffee to sprinkle over.
I just simply dipped each end of the Brandy Snaps in melted baking chocolate and then cooled them before filling. And filled them with a simple whipped cream flavored with espresso powder. Either of those two upgrades can be left off and the cookies are still going to be amazing.
How to Roll Brandy Snaps
These are a baked crispy lacy cookie that gets rolled around a tube or cone or cup shape while it’s still hot. That can be tricky but use my tips for easier molding.
- only bake 2 or 4 cookies at a time for ease of rolling
- lay a piece of parchment on a clean baking sheet and set aside this is where you’ll lay your molded brandy snaps
- When the cookies first come out of the oven let them rest for just a 30-60 seconds
- then use a metal spatula to lift one cookie off the sheet and drape it over whatever you’re using as a mold
- if you’re rolling it put it over the greased handle of a wooden spoon and gently wrap it around
- let it cool and then slide it off
- repeat with your remaining cookies
- if the cookies get hard before you’ve rolled them slide them back in the oven for 30 seconds to soften them back up and then roll them up
- 1/4 cup sugar
- 1/4 cup dark corn syrup
- 3 TBSP butter
- 2 tsp Brandy
- 1/2 cup flour
Filling and Topping
- 1 cup heavy whipping cream
- 1 tsp espresso powder (optional)
- 1 TBSP Sugar
- preheat oven to 350˚
- in a saucepan over medium heat melt the sugar, corn syrup, and butter
- cook it until it boils, stirring to keep it from scorching if needed
- once it boils remove it from the heat
- add the Brandy, watch out it will bubble up
- then stir in the flour
- line a cookie sheet with parchment paper
- drop 2-4 teaspoons of batter on the sheet evenly spaced to let the batter spread
- bake for 5-6 minutes
- they will spread and once they start to darken they are done
if they look like this they're not ready:
When they look like this they are done:
- remove from the heat let them cool for 30 seconds
- FOR ADULTS ONLY AND BE CAREFUL IT IS HOT WORK gently slip a small metal spatula or even a knife tip under the edge of one cookie shell
- drape the hot cookie around the handle of a wooden spoon, roll around for a moment to cool it off, and seal in the shape
- slide it off onto parchment paper to cool
- repeat until the batter is used up
- to dip in chocolate:
- chop the semi-sweet chocolate bar in a double boiler over very low heat
- once melted dip the round end of each cookie tube into the chocolate
- cool unit set and store in an airtight container
- To Serve: Whip the whipping cream with the espresso powder and sugar together JUST until fluffy, don't overbeat it like I did use a piping bag with a long nozzle on it, and pipe the whipped cream into the Brandy Snaps when ready to serve
- the brandy snaps won't last too long once filled so don't fill until ready to serve
- the whipped cream won't last long either, if you need it to last for a long time make stabilized whipped cream
- store unfilled shells in an airtight container until ready to fill and sever
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Serving Size1 Servings
Amount Per Serving Calories 102Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 33mgCarbohydrates 10gFiber 0gSugar 7gProtein 1g
This nutrition information was calculated using a computer program, results may vary.
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