The Twelve Cookies of Christmas: Brandy Snaps

On the sixth day of Christmas, Jena’s Tiny Kitchen gave to you, Booze-free Brandy Snaps, Florentines, Coconut Macaroons, Peppermint Pinwheels, Rice Krispie Treats and Snickerdoodle cookies.

These brandy snaps contain no brandy simply because I have no brandy in the house and I don’t drink the stuff. No point in buying a whole bottle of booze for a tablespoon of the stuff. And trust me, they don’t need it.

I, funny enough, don’t own a single wooden spoon. I own bamboo turners, silicon spoons and spatulas, metal slotted spoons and ladles, but no wooden spoons. So, I used what I had available to make the cannoli shape of the brandy snaps. Use what you’ve got.

I can’t lie, these are slightly less “snappy” than your bog-standard brandy snaps, but they still have a crunch to them, and the filling makes them bloody delicious.

Ingredients

75 grams unsalted butter
80 grams soft brown sugar
60 grams golden syrup
salt
75 grams plain flour
3/4 teaspoon ground ginger
1 orange
250 grams creme fraiche
1 teaspoon vanilla extract
70 grams mixed candied citrus peel, finely chopped

  1. Preheat the oven to 180°C. Line baking tray with baking paper.
  2. Cube the butter and place it in a small saucepan over a low heat with the brown sugar, golden syrup and a pinch of salt. Cook over heat until it is smooth and caramel-coloured.
  3. Sift the flour and ground ginger into a large mixing bowl. Grate and mix in the orange zest, then make a well in the centre of the mixture. Pour in the caramel and mix everything together until smooth.
  4. Scoop one teaspoon of batter onto the baking tray. Leaving 7-10 cm of space, scoop another teaspoon of batter onto the baking tray. You should be able to get about 4 onto the baking tray each time.
  5. Bake for 7 – 9 minutes, until golden brown. Remove from the oven and allow to cool on the baking tray for 1 minute. Carefully remove the brandy snap from the baking paper and gently wrap around the handle of a wooden spoon, spatula, or other kitchen utensil.
  6. Leave to cool on the spoons, on a wire rack. Repeat the process until all of the batter has been used up.
  7. Once cool, prepare the filling. Beat the creme fraiche with the vanilla until soft peaks form. Stir through the mixed peel.Add the cream to a piping bag, and using a large nozzle, fill the brandy snaps at each end.
  8. Enjoy.

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