Brandy Snaps with Earl Grey 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!
Equipment
Ingredients
For the Earl Grey Infused Cream:
- 150 ml double/heavy or whipping cream
- 1 teaspoon loose-leaf Earl Grey tea high quality and fragrant
- 1 teaspoon icing sugar
For Brandy Snaps:
- 55 g butter
- 55 g demerara sugar
- 55 g golden syrup
- 50 g plain white flour
- ½ teaspoon ground ginger
- ½ teaspoon 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 teaspoon 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 demerara sugar, butter and golden syrup to a small pan and heat on 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 (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 forlapprox 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!
Nutrition
Calories: 166kcalCarbohydrates: 16gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 44mgPotassium: 27mgFiber: 0.2gSugar: 12gVitamin A: 399IUVitamin C: 0.2mgCalcium: 14mgIron: 0.3mg
Tried this recipe?Let us know how it was!