Brandy Snaps with Whisky Cream
Easy Festive Treat: Brandy Snaps with Whisky Cream! Crisp, golden brandy snaps filled with smooth whisky-infused cream and topped with raspberries!
Ingredients
Brandy snaps
- 100g soft brown sugar
- 100g plain flour
- 100g golden syrup
- 100g butter
- 1tsp ground ginger
To serve
- 75ml Whisky
- 1 tbsp vanilla bean paste
- 1L double cream, whipped
- Optional fresh raspberries
Method
- Melt the butter, syrup and sugar into a pan.
- Mix the flour and ground ginger in a bowl, pour the syrup mix in the flour and beat together. Set aside the fridge for 1 hour.
- Heat the oven to 200°C, spoon the mixture into 3cm balls, place onto baking tray, leaving plenty of space between the balls as they will spread a lot. Place in oven for 5 to 6 minutes.
- Allow to cool slightly, then wrap the discs around a large spoon handle to form a rolled brandy snap. If they get too hard on the tray, put them back in the oven for 30 seconds so they are soft enough to be rolled again,
- Set the rolled brandy snaps aside to cool – you can mould into baskets by laying over a small dish.
- Mix the whisky and vanilla into the whipped cream and spoon into a piping bag, then fill the brandy snaps with the cream, and or fill the baskets with cream and top with raspberries.
Ingredients
Brandy snaps
- 100g soft brown sugar
- 100g plain flour
- 100g golden syrup
- 100g butter
- 1tsp ground ginger
To serve
- 75ml Whisky
- 1 tbsp vanilla bean paste
- 1L double cream, whipped
- Optional fresh raspberries
Method
- Melt the butter, syrup and sugar into a pan.
- Mix the flour and ground ginger in a bowl, pour the syrup mix in the flour and beat together. Set aside the fridge for 1 hour.
- Heat the oven to 200°C, spoon the mixture into 3cm balls, place onto baking tray, leaving plenty of space between the balls as they will spread a lot. Place in oven for 5 to 6 minutes.
- Allow to cool slightly, then wrap the discs around a large spoon handle to form a rolled brandy snap. If they get too hard on the tray, put them back in the oven for 30 seconds so they are soft enough to be rolled again,
- Set the rolled brandy snaps aside to cool – you can mould into baskets by laying over a small dish.
- Mix the whisky and vanilla into the whipped cream and spoon into a piping bag, then fill the brandy snaps with the cream, and or fill the baskets with cream and top with raspberries.
