Brandy Snaps
cooking.nytimes.com
Claimed by Fanny Cradock
Serves 12 · 2 of 6 items checked · 3 aisles
Dairy & Eggs
Pantry / Durable
- Checked by Fanny Cradock
Spices & Seasoning
- Checked by Fanny Cradock
Recipe by Fanny Cradock
Thin, lacy ginger biscuits rolled while hot around a wooden spoon and filled with whipped cream.
Brandy snaps are as much a piece of timing as a recipe: they come out of the oven soft and pliable and set hard within seconds. Cradock demonstrated them as a party trick, rolling each one quickly around a spoon handle before it cooled.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Fanny Cradock
Serves 12 · 2 of 6 items checked · 3 aisles
Melt the butter, sugar, and golden syrup together over low heat, then stir in the flour and ground ginger until smooth.
Drop small spoonfuls well apart on a lined baking sheet and bake at 350°F until they spread and turn a deep golden brown, about eight minutes.
Let them cool for a few seconds only, then lift each one with a spatula and roll it around the handle of a wooden spoon. Slip it off and let it harden.
Just before serving, whip the cream and pipe or spoon it into the ends of each snap. Add a spoonful of brandy to the cream if you like.
Adapted from Fanny Cradock Cooks for Christmas. View a published recipe at NYT Cooking (opens in a new tab)
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