Brandy Snaps with Earl Grey Infused Cream

Brandy Snaps
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Brandy Snaps are lacy thin sweet biscuit-type treats traditionally filled with whipped cream, oddly with no brandy in them. We have taken our Brandy Snaps a step further by filling them with an aromatic Earl Grey infused cream. Caramelised crunchy biscuits with a fragrant creamy filling are some of the most addictive treats we’ve made this year!

I always think of brandy snaps as an extremely old-fashioned dessert that ladies have with their tea in fine china cups. Since brandy snaps were a technical challenge on a Great British Bake Off I also assumed that they are very difficult to make. Well, I was wrong! Brandy snaps use very simple everyday ingredients and they aren’t difficult to make at all. As long as you dissolve the sugar properly and roll them whilst they’re still warm and flexible, there isn’t much else than can go wrong!

Brandy Snaps contain no brandy or any other spirit for that matter. Why BRANDY Snaps, you ask? Well, apparently, the word brandy is actually a derivative of the word ‘branded’ that, in turn, means burnt, referring to burnt (or caramelised) sugar.

My friend posted me a gift of a selection of most amazing teas a couple of weeks ago. They tasted gorgeous and I was itching to do something more with them. The Proper Tea (not an affiliate link) Earl Grey that is one of the most fragrant Earl Grey I’ve ever had. So after some deliberation on what flavours would go well with brandy snaps, I’ve decided to give a cream infusion a go. And it worked a treat!


To Make the Earl Grey Cream:

In a small saucepan, pour 150ml of double cream in and add either a teabag of high-quality Earl Grey or an infuser with a tsp of loose leaf tea.

Warm it on low heat until it’s hot, but don’t let it boil. Occasionally stir the cream and, if using an infuser, stir the leaves inside it. Just before boiling point, take it off the heat, cover with a lid and leave to infuse for 30 minutes.

Take the tea out of the cream squeezing the bag/tea leaves out, and leave it to cool completely. Then pop in the fridge for at least 20 minutes before whipping it.

When you’re ready to whip, add a teaspoon of icing sugar to the whipped cream. Use an electric whisk (it will need some extra vigour to whip up the cream that’s been heated up and cooled again with the added tea and oils) and whip the cream to soft peaks. Don’t worry if it takes a while to get there, just keep on going.

To Make Brandy Snaps:

I used Mary Berry’s recipe to make these, and they worked great!

Preheat the oven to 160°C Fan. Line a couple of large baking trays with baking parchment. Get 4 wooden spoons or other utensils with wooden handles and lightly brush them with oil. You will use them to shape your brandy snaps into cigars.

Brandy Snaps

Add demerara sugar, butter and golden syrup to a small pan and heat on a very low heat until sugar completely dissolves. Don’t let the mixture boil. Stir the mixture once in a while and take it off the heat if it starts to bubble. It may take 15-20 minutes for the sugar to dissolve but be patient and make sure there’re no granules left before proceeding.

Take the sugar mixture off the heat and leave to cool down for 3 minutes. Then sieve the flour and ginger in and mix to combine. Finally, stir in the lemon juice.

Drop large teaspoons onto a baking tray (no need to spread it out) leaving at least 10 cm in between them. They will spread out lots in the oven. The mixture will thicken and stiffen as it cools, but don’t worry – the snaps will still spread out in hot temperature.

Bake one tray at a time for approx. 15 minutes. (as you will need to wrap them around the spoon handle quickly before they go hard, so don’t want to have too many at any one time).

Take them out of the oven and leave to cook for approx 1 minute. Then, taking care not to burn your hands, gently wrap each biscuit around the handle of the spoon to form a little tube. Lay down to cool seam side down. Repeat with the rest of the biscuits.

Once cooled, take them off the spoon. Pipe the Earl Grey infused whipped cream into your brandy snaps and enjoy!

If you have a sweet tooth like us, may we try and tempt you with our other scrumptious bakes and desserts, including:

Brandy Snaps

Brandy Snaps with Earl Grey Infused Cream

Brandy Snaps are lacy thin sweet biscuit-type treats traditionally filled with whipped cream, oddly with no brandy in them. We have taken our Brandy Snaps a step further by filling them with an aromatic Earl Grey infused cream. Caramelised crunchy biscuits with that fragrant creamy filling are some of the most addictive treats we've made this year!
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Prep Time 30 mins
Cook Time 20 mins
Cream Cooling Time: 1 hr
Total Time 1 hr 50 mins
Course Dessert
Cuisine British
Servings 9 brandy snaps

Equipment

  • Piping Bag
  • electric whisk

Ingredients
  

For the Earl Grey Infused Cream:

  • 150 ml double or whipping cream
  • 1 tsp Earl Grey tea high quality and fragrant
  • 1 tsp icing sugar

For Brandy Snaps:

  • 55 g butter
  • 55 g demerera sugar
  • 55 g golden syrup
  • 50 g plain white flour
  • ½ tsp ground ginger
  • ½ tsp lemon juice

Instructions
 

To Make the Earl Grey Cream:

  • In a small saucepan, pour 150ml of double cream in and add either a teabag of high quality Earl Grey or an infuser with a tsp of loose leaf tea.
  • Warm it on low heat until it's hot, but don't let it boil. Occasionally stir the cream and, if using an infuser, stir the leaves inside it. Just before boiling point, take it off the heat, cover with a lid and leave to infuse for 30 minutes.
  • Take the tea out of the cream and leave it to cool completely. Then pop in the fridge for at least 20 minutes before whipping it.
  • When you're ready to whip, add a teaspoon of icing sugar to the whipped cream. Use an electric whisk (it will need some extra vigour to whip up the cream that's been heated up and cooled again with the added tea and oils) and whip the cream to soft peaks.

To Make Brandy Snaps:

  • Preheat the oven to 160°C Fan. Line a couple of large baking trays with baking parchment. Get 4 wooden spoons or other utensils with wooden handles and lightly brush them with oil. You will use them to chape your brandy snaps into cigars.
  • Add demerera sugar, butter and golden syrup to a small pan and heat on a very low heat until sugar completely dissolves. Don't let the mixture boil. Stir the mixture once in a while and take it off the heat if it starts to bubble. It may take 15-20 minutes for the sugar to dissolve but be patent and make sure there're no granules left before proceeding.
  • Take the sugar mixture off the heat and leave to cool down for 3 minutes. Then sieve the flour and ginger in and mix to combine. Finally, stir in the lemon juice.
  • Drop large teaspoons onto a baking tray (no need to spread it out) leaving at least 10 cm in between them. They will spread out lots in the oven.
  • Bake one tray at a time for approx. 15 minutes. (as you will need to wrap them around the spoon handle quickly before they go hard, so don;t wnat to have too many at any one time).
  • Take them out of the oven and leave to cook for approx 1 minute. Then, taking care not to burn your hands, gently wrap each biscuit around the handle of the spoon to form a little tube. Lay down to cool seam side down. Repeat with the rest of the biscuits.
  • Once cooled, take them off the spoon. Pipe the Earl Grey infused whipped cream into your brandy snaps and enjoy!
Keyword Brandy Snacks with Tea Infused Cream, Brandy Snap Recipe, Brandy Snaps, Brandy Snaps with Cream, Brandy Snaps with Earl Gray Cream, Brandy Snaps with Earl Grey Cream, Brandy Snaps with Earl Grey Infused Cream, Earl Grey Infused Cream
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Brandy Snaps

One Reply to “Brandy Snaps with Earl Grey Infused Cream”

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