How to Bake Brandy Snaps

Serves: 10-12

Preparation time: 20 mins

Cooking time: 10 mins

Ingredients needed to make Brandy Snaps:

For the brandy snaps:

• 4 oz plain flour
• 4 oz caster sugar
• 4 tbsp golden syrup
• 1 t ground ginger
• 4 oz butter
• 2 tbsp brandy

For the filling:

• 10 fl oz double cream
• 3 ½ oz chocolate hazelnut spread
• 1 vanilla pod, split and seed scraped out
• Hazelnuts, finely chopped
• Mixed fresh berries, for serving
• Icing sugar, for serving

Cooking instructions for Brandy Snaps:

• Warm up your oven to 350 degrees F and spread a grease-proof paper across a large baking tray.
• To make the brandy snaps, add a large splodge of butter into a saucepan and melt it over moderate heat.
• Stir in syrup, sugar as well as a splash of brandy into the pan and cook until the sugar dissolves and blends together to form a smooth mixture.
• Turn off the heat and whisk in the ginger and flour until it is mixed thoroughly into a uniform mixture, free of lumps; set aside until the mixture cools down.
• Add 1 tsp worthfuls of the mixture onto the prepared tray, spaced apart, and pop the tray into the hot oven.
• Bake for 7 minutes while rubbing small amount of oil all over the handle of a spoon.
• Place two tins side by side, while maintaining a gap in between, and place the spoon across them to make a bridge.
• Scrap the brandy snap mixture off the tray and wrap it around the greased handle of that spoon to create a hollow roll.
• Remove it from the spoon and place it on a plate; make rest of the brandy snaps in a similar fashion.
• To make the filling, spoon the chocolate hazelnut spread, cream as well as a splash of vanilla into a bowl and whisk them thoroughly until well combined.
• Stuff the filling into the brandy snaps and sprinkle the icing sugar on top.
• Top it up with the chopped nuts and serve at room temperature alongside the berries.

 Image credit: Wikimedia Commons