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Brandy Snap Baskets

9 mins Cook
1984
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Brandy Snaps are a really elegant-looking biscuit, with a great flavour and, as the name suggests, snap! We prefer to make our brandy snaps into baskets and filled with a blueberry chantilly cream, no fuss but very impressive!

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Brandy Snap Baskets

Brandy Snap Baskets

agnesgempackfoods-ie
prep time
20 mins
cooking time
9 mins
servings
12

Equipment

  • small saucepan

  • large bowls

  • lined baking sheet

Ingredients

  • For the Brandy Snaps:

  • 50g Butter

  • 50g Gem Golden Caster Sugar

  • 50g Golden Syrup

  • 50g Gem Plain Flour

  • 1/2 tsp Ground Ginger

  • 1 tbsp brandy

  • Zest of 1/2 a Lemon

  • For the Chantilly Cream:

  • 75g Blueberries

  • 230ml Heavy Cream

  • 35g Gem Caster Sugar

Instructions

1
Preheat your oven to 180°C Fan, 200°C Non-Fan.
2
In a small saucepan, gently heat together the butter (50g), golden caster sugar (50g) and golden syrup (50g) until the butter has melted and the sugar has dissolved. Once everything is consistent, ensuring the sides have been scraped down, remove from the heat and allow to cool slightly.
3
Sift the flour and ground ginger into the wet ingredients and mix to combine. Add in your brandy and lemon zest and continue to mix until combined.
4
This mix is enough for 12 brandy snaps and you will be baking in batches. Start by spooning four small dollops onto a lined baking sheet, ensuring there is plenty of space in between as these will spread out.
5
Bake in the centre of the oven for 9 minutes, but keep an eye in the last two minutes. They will be done when they are set, golden brown and there is a clear lace pattern.
6
Remove from the oven, and allow to cool for 30 seconds, putting the next batch in. Once slightly cooled, take an upside down glass tumbler or a greased rolling pin if you want to roll them and shape them lace side out, leaving them on the glass for 15 or so seconds to form the shape before transferring to a wire rack and moving to the next snap. Repeat until all the snaps are done.
7
To make your Chantilly cream, blitz 75g of blueberries, running this through a strainer to ensure there is no bits if you want to pipe. In a separate bowl, whisk the double cream (230ml) and caster sugar (35g) together until a cream forms. Add in the blueberries and whisk on a low speed to combine.
8
Pipe the cream into the cooled baskets using a star nozzle or just add a spoonful! Top with blueberry and enjoy!
1984
65
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