Orange Cream Brandy Snaps
- Serves: 15-20
- Total time: 30 minutes
- 125g/4½ oz. unsalted butter
- 125g/4½ oz. light soft brown sugar
- 125g/4½ oz. golden syrup
- 125g/4½ oz. plain flour, sifted
- 4 tsp lemon juice
- 1 tsp. ground ginger
- For the orange cream
- 600ml/20 fl. oz double cream
- 1 tbsp. icing sugar
- 1 tbsp. orange flower water
- Zest of 1 orange
These Bonfire Night orange cream brandy snaps are old-fashioned, lacy, gingery brandy snaps filled with cream. They’re relatively easy to make – the fiddly bit is the shaping and filling that follows – just remember to give them plenty of space while they’re in the oven and get to the shaping soon after they come out.
The recipe is from Bill's Cook Eat Smile cookbook, sold in all Bill's stores and on Amazon. Bill’s was founded as a fresh produce shop and café in Lewes, East Sussex by greengrocer Bill Collison in 2000. There are now 66 restaurants across the UK, serving British classics made with fresh and locally sourced ingredients.
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Stir the butter, sugar, golden syrup and lemon juice in a pan over a moderate heat until the butter has melted and all the sugar has dissolved.
- Remove from the heat and stir in the flour and ginger, mixing to a smooth paste.
- Once the mixture is completely cool, roll in to walnut-sized balls. Press them on to a greased tray, spacing them well apart as they will spread.
- Bake for 5-7 minutes, until golden brown and lacy. Allow them to relax for a second or two, then mould them in to a tube shape by gently wrapping them round the handle of a wooden spoon. If they cool before you can mould them, put them back in the oven for a minute to soften again.
- Whip the double cream and gently fold in the icing sugar, orange flower water and orange zest.
- Shortly before serving, put the cream in a large piping bag and fill each brandy snap. Stack them, "Jenga-style", on a plate and serve immediately, while they’re chewy and crispy.