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.
75 grams unsalted butter
80 grams soft brown sugar
60 grams golden syrup
75 grams plain flour
3/4 teaspoon ground ginger
250 grams creme fraiche
1 teaspoon vanilla extract
70 grams mixed candied citrus peel, finely chopped
- Preheat the oven to 180°C. Line baking tray with baking paper.
- 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.
- 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.
- 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.
- 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.
- Leave to cool on the spoons, on a wire rack. Repeat the process until all of the batter has been used up.
- 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.