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The Brandy Snap cookie, a beloved treat since the 1800s, hails from England. Renowned for its delicate, feathery texture and the perfect crunch, this dessert became a staple at afternoon teas during the Victorian period. Nowadays, these cookies are typically filled with sweetened whipped cream and are often enjoyed during festive occasions and holidays.
Golden syrup, a sweetener made from sugar cane, is a staple in English cuisine. Available in the United States at specialty shops, large supermarkets, and online, it’s a must-have for this recipe. Dark corn syrup, though a substitute, won’t produce the same satisfying crunch.
Ingredients for the cookies:
– 3/4 cup all-purpose flour
– 1/2 teaspoon ground ginger
– 3/4 cup sugar
– 1/2 cup salted butter
– 1/3 cup golden syrup
– 1 tablespoon brandy
Ingredients for the whipped cream:
– 2 1/4 cups cold heavy cream
– 1/4 cup sugar
– 1 teaspoon vanilla bean paste
Begin by preheating your oven to 350°F and lining a baking sheet with a silicone mat.
Test Kitchen Tip: Opt for a reusable silicone baking mat for the best outcome. These mats, found at cooking stores and online, provide excellent non-stick properties for easy cleanup. If needed, you can substitute with greased foil for each batch.
Mix the flour and ginger in a small bowl. In a medium saucepan, heat the sugar, butter, and syrup over low heat until the butter is melted, then remove from the heat. Add the flour mixture and whisk until well combined, followed by the brandy.
Place dollops of the batter onto the prepared baking sheet, spacing them 5 to 6 inches apart. Bake in batches of three cookies at a time until they are puffed and golden, for about 9 to 10 minutes. Let them cool on the baking sheet for 30 seconds to 1 minute before inverting them onto a wire rack. Wrap one cookie around each greased whisk or wooden spoon handle. Once firm, remove from the handles and cool completely on the wire rack.
Prepare the whipped cream by beating the cold heavy cream in a bowl with a mixer until soft peaks form. Add the sugar and vanilla bean paste, continuing to mix until medium-stiff peaks are achieved, but be careful not to overbeat.
Before serving, fill a piping bag with a large star tip and the Vanilla Whipped Cream. Pipe the cream into the cooled cookies and serve immediately. Alternatively, unfilled cookies can be stored at room temperature for up to 3 hours.
