Crisp Lacy Brandy Snaps with Cream Filling: A Classic British Treat

These delicately thin wafer cookies, known as brandy snaps, come from the UK and are recognized by their lacy texture. Rolled and filled with whipped cream, they make a delightful dessert. The cookie itself is shatteringly crisp, while the whipped cream is soft and fluffy, providing a perfect balance to the sugary shell. Despite the name, brandy snaps traditionally contain no brandy; however, this recipe includes a small optional amount in the whipped cream for a grown-up twist. Golden syrup, a staple in British baking, is available in some supermarkets and online.

Info

• Cook time: 1 hour
• Total time: 1 hour 45 minutes
• Yield: about 25 brandy snaps

Ingredients

Brandy Snaps

• 5 tablespoons unsalted butter
• 5 tablespoons granulated sugar
• 1/4 cup golden syrup, such as Lyle’s
• 1/4 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground ginger

Filling

• 1 1/2 cups cold heavy cream
• 6 tablespoons confectioners’ sugar
• 1 tablespoon brandy, optional
• 1 teaspoon pure vanilla extract

Instructions

1. For the brandy snaps: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 large baking sheets with parchment or silicone mats. You’ll need 2 wooden spoons with 3/4-inch-thick handles to roll the brandy snaps around. If the handles are too thin, tightly wrap foil around them until they are the right thickness.
2. Combine the butter, granulated sugar, golden syrup and salt in a small saucepan. Heat over medium low, stirring occasionally, until the butter is melted and the sugar is mostly dissolved (it should never come to a simmer), about 10 minutes. Let cool slightly for 2 minutes, then sift the flour and ginger directly into the saucepan through a fine-mesh sieve. Stir until combined and a smooth, fluid paste.
3. Place 5 to 6 separate heaping teaspoons at least 4 inches apart from each other on the prepared baking sheets. Gently spread each mound into an even 2-inch circle with the back of a spoon. Bake one sheet at a time for 6 minutes, then rotate the baking sheet and continue baking until caramel to toffee brown in color, 2 to 3 minutes. (If too pale, the brandy snaps will not get crisp enough.)
4. Let the brandy snaps cool briefly for about 2 minutes on the baking sheet until you can slide a small offset spatula underneath one and lift it off (it should still be warm and flexible). Place on a cutting board rough-side down and roll around the wooden spoon handle, pressing down on the seam to seal. Working quickly, repeat with the remaining brandy snaps, alternating with the 2 wooden spoons and removing the rolled brandy snaps to a rack to cool completely. (If too stiff to roll, return the brandy snaps to the oven for 1 to 2 minutes until flexible again.)
5. Bake and roll the brandy snaps on the second baking sheet, then continue the process of spooning, baking and rolling with the remaining batter, alternating the baking sheets.
6. For the filling: When ready to serve, whip the heavy cream, confectioners’ sugar, brandy if using, and vanilla in a large bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Transfer to a piping bag or large resealable plastic bag. Cut the tip and pipe the whipped cream into the rolled brandy snaps. Serve within 2 hours.