Name: Brandy Snaps with Grand Marnier Cream Recipe
Prep time: 15 min
Cook time: PT-491241H48M9S
Total time: 45 min
Cuisine: British
Ingredients: 55 g butter; 55 g demerara sugar; 55 g golden corn syrup; 50 g all-purpose flour; ½ tsp ground ginger; ½ tsp lemon juice; 240 g whipping cream; 8 g skim milk powder; 1 tsp Grand Marnier; 2 tbsp powdered sugar

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Introduction

Brandy Snaps are delicate, crisp rolled cookies with a rich, caramel flavor and a zesty hint of ginger. Filled with light, whipped cream infused with Grand Marnier, they make an elegant dessert or a charming treat for any occasion.

A long white rectangular plate holds fifteen golden-brown rolled wafers arranged in three rows, each filled with smooth, white cream visible at both open ends. The wafers have a slightly crispy and textured surface, with some darker and lighter brown spots giving a warm, baked look. The plate is placed on a white marbled surface that adds a clean and bright contrast to the rich colors of the wafers and cream inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

55 g butter
55 g demerara sugar
55 g golden corn syrup
50 g all-purpose flour
½ tsp ground ginger
½ tsp lemon juice
240 g whipping cream
8 g skim milk powder
1 tsp Grand Marnier
2 tbsp powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.
Step 2: In a small saucepan, gently heat the butter, demerara sugar, and golden corn syrup over low heat until the butter melts and the sugar dissolves, about 15 minutes. Avoid boiling the mixture.
Step 3: Remove the pan from heat and let it cool for 2–3 minutes. Then, sift in the flour and ground ginger, add the lemon juice, and mix thoroughly until smooth.
Step 4: Drop teaspoons of the mixture onto the prepared trays, spacing about 10 cm apart, and spread each into a small circle. Bake 3 cookies at a time for 7–9 minutes until they are lacey, spread out, and a deep golden color.
Step 5: Working quickly, lift each warm cookie from the tray using a small offset spatula, flip it upside down, and roll it gently around the handle of a wooden spoon. Press lightly where the cookie overlaps to secure the roll. Place the rolled cookie joint side down on a wire rack to cool and harden.
Step 6: If the mixture in the saucepan firms up too much, warm a teaspoonful in your hands, roll it into a smooth ball, then flatten slightly and bake as before.
Step 7: To make the filling, whip the cream with powdered sugar to stiff peaks, then gently fold in the Grand Marnier.
Step 8: Once the brandy snaps are completely cool, fill each with a spoonful of the whipped cream mixture and serve immediately.

Tips & Variations

Use a thin, small spatula to lift the warm cookies to avoid breaking them.
Substitute Grand Marnier with orange zest or another orange liqueur for a different flavor twist.
If you prefer a non-alcoholic version, omit the Grand Marnier and add a teaspoon of orange extract to the cream filling.
Make sure not to overbake the cookies; they should be golden and flexible when hot to roll successfully.

Storage

Brandy snaps are best enjoyed fresh on the day they are made, as the cookies can soften when filled. Store unfilled cookies in an airtight container at room temperature for up to 3 days. Keep the whipped cream filling refrigerated and assemble just before serving to maintain crispness and freshness.

How to Serve

A long white rectangular plate holds 14 crispy golden-brown rolled wafers filled with white cream. The wafers have a shiny, slightly textured surface with a pattern of light and dark brown shades. Each wafer is filled to the open end with smooth, thick white cream that slightly peaks out. They are arranged closely in two neat rows, the front row with seven rolls parallel to the back row, all aligned at the open end. The plate sits on a white marbled surface, adding a clean and bright look to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the brandy snaps ahead of time?

Yes, you can bake and roll the brandy snaps a day in advance and store them in an airtight container. Fill them with cream just before serving to keep them crisp.

What if my cookies crack when rolling?

If the cookies crack, they may be overbaked or too cool to roll smoothly. Try baking slightly less time and roll them immediately while still warm and pliable.