Brandy Snaps with Grand Marnier Cream Recipe
Classic English brandy snaps featuring crisp, lacy cookies rolled into tubes and filled with a light, orange-flavored whipped cream. These elegant treats combine buttery sweetness with a hint of ginger and citrus, perfect for festive occasions or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 9 minutes per batch
- Total Time: 45 minutes
- Yield: Approximately 20 brandy snaps 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
Snaps:
- 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
Filling:
- 240 g whipping cream
- 8 g skim milk powder
- 1 tsp Grand Marnier
- 2 tbsp powdered sugar
Instructions
- Preheat and prepare trays: Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper to prevent sticking.
- Melt butter and dissolve sugar: Combine butter, demerara sugar, and golden corn syrup in a small saucepan. Heat gently over low heat for about 15 minutes, stirring until the butter melts and the sugar dissolves completely. Do not allow the mixture to boil.
- Add dry ingredients: Remove the saucepan from heat and let the mixture cool slightly for 2 to 3 minutes. Sift in the all-purpose flour and ground ginger, then add the lemon juice. Stir thoroughly to combine into a smooth batter.
- Form cookies on trays: Drop 1 teaspoon of batter per cookie onto the prepared trays, spacing no more than three cookies at a time about 10 cm apart. Spread each dollop into a small circle carefully.
- Bake cookies: Bake for 7 to 9 minutes until the cookies spread out, develop a lacy texture, and turn a deep golden color. Avoid underbaking to ensure the cookies hold shape and overbaking to prevent cracking.
- Shape brandy snaps: Work quickly as cookies come out of the oven. Using a small offset spatula, remove one cookie at a time. Flip it upside down and gently roll it around the handle of a wooden spoon, pressing lightly to secure the shape. Place shaped cookies on a wire rack to cool and firm up, resting joint side down. Repeat for remaining cookies.
- Warm and reshape if needed: If the mixture hardens too much while working, warm a teaspoon-sized ball of dough by rolling it in your hands and flatten slightly before placing back on the baking tray to continue baking or shaping.
- Prepare cream filling: In a mixing bowl, whip the cream with powdered sugar until stiff peaks form. Gently fold in Grand Marnier to flavor the whipped cream.
- Fill the snaps: Once the brandy snaps are cooled and firm, pipe or spoon the whipped cream mixture inside each rolled cookie just before serving.
Notes
- Work quickly when shaping the cookies as they harden fast once out of the oven.
- If cookies crack while rolling, the baking time may need adjustment—try a slightly shorter bake next time.
- Grand Marnier adds a refined citrus flavor to the filling; substitute with orange liqueur or omit for a non-alcoholic version.
- Store filled snaps in the refrigerator and consume on the same day for optimal crispness.
- For a firmer snap, reduce the lemon juice slightly or bake for the upper range of the suggested time.
Keywords: brandy snaps, British dessert, lace cookies, whipped cream filling, ginger cookies, festive treats, classic English sweets
