Brandy Snaps

Directions

• Brandy Snaps:
• Heat the oven to 180°C (350°F). Line 2 large baking sheets with parchment paper. You will also need spoons with ~ 2/3 to 1 inch-thick handles to roll the brandy snaps around or something similar; I used cannoli molds.
• Put the butter, sugar, salt, and syrup in a large heavy-based saucepan and heat over a low-medium heat to melt the butter and dissolve the sugar. Occasionally swirl the pan gently to mix everything together as the butter melts. Cook for about 10 minutes, but don’t let it boil. Off heat and let it cool slightly for 2 minutes.
• Sift the flour and ginger directly into the saucepan through a fine-mesh sieve. Stir until combined and smooth. Stir in the brandy.
• Depending on the size of your baking sheets, place 4 to 6 separate heaping teaspoons leaving a good gap (at least 4 inches apart) between each. Using a knife or the back of a spoon, gently spread the mixture into a small even circle; you do not need to be too precise as the batter will expand and do the job itself.
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• Bake one sheet at a time for about 5-6 minutes, then rotate the baking sheet and continue baking until caramel to toffee brown in color, 2 to 3 minutes, or depending on your oven and your preference. But keep in mind that too pale snaps will not get crisp enough.
• Remove from the oven and let them cool just for 5-10 seconds (the longer you wait, the harder they will get; if cooled for too long, you will be no able to roll them.) Working swiftly, lift each brandy snap off the baking sheet and wrap around the handle of the wooden spoon (or a cannoli mold, as I did), overlapping the edges and pressing gently to seal, to form a hollow cannoli shape. Set each one on a cooling rack, seam-side down, and leave to cool completely. Repeat with all. If too stiff to roll, return the brandy snaps to the oven for 1 to 2 minutes until flexible again.
• When ready to serve, whip the cold cream with the powdered sugar and starch (it is optional, but it helps stabilize cream) in a large bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Then add the brandy (or vanilla) and beat for another 20 seconds just to incorporate. If you prefer, you can serve the brandy snaps without any cream – they will be good!
• Transfer to a piping bag or large resealable plastic bag. Cut the tip and pipe the whipped cream into the rolled brandy snaps. Dust with the powdered sugar if desired. Serve immediately – I do not recommend filling them in advance as the snaps could get soggy, plus their lacy exterior is not perfect for that. But you can make the snaps in advance and keep them, in an airtight container, for up to 2-3 days (if they get too soft because of the humidity, pop them in the oven for 1-2 minutes then cool.) Enjoy!