Bake 2.11: Brandy Snaps

There are some bakes that I am just not sure what to think about, Brandy Snaps being one of those. I am fairly sensitive to heat so rolling them sounded hard and I don't like brandy. The good news is, there is no brandy! You are welcome to add a splash to the whipped cream filling if you would like. The name of these lacy gems came about because of the color of the sugar when it is cooked. I followed Mary Berry's recipe of course - this is a technical! Given the location where I reside, I traded out brown sugar for the demerara and used corn syrup instead of golden syrup. They looked like hers so I like to think they turned out well. 

Ingredients
2 ounces butter
2 ounces brown sugar 
2 ounces corn syrup 

1 3/4 ounce plain flour

1/2 teaspoon ground ginger

1/2 teaspoon lemon juice

Preheat the oven to 350 degrees and prep two cookie sheets with parchment and oil the handle of wooden spoon for rolling after they are baked. I used a stainless steel handled spatula because apparently everything else was dirty. It worked well and didn't require oiling. 

Measure the butter, brown sugar, and corn syrup into a heavy bottom pan. If you have a digital scale pop that pan on top and measure right into it. Heat gently until the butter has melted and the sugar has dissolved, don't let the mixture boil because then it might crystalize. 

Leave the mixture to cool slightly, 2-3 minutes, and then sift in the flour and ginger. Stir in the lemon juice. Drop 4 teaspoonfuls on to the prepared baking trays and make neat (ish) circles. Bake in the pre-heated oven for 8-10 minutes. The mixture will look spread out and lacy, browned. Now once baked you have to wait an awkward period of time until they lift with a offset spatula (or as Mary says "a fish slice"). Then quickly roll the circle around the handle until the join us underneath. Slide off the handle and leave it to firm up on a wire rack with the join at underneath.

While I didn't need to use her trick, if they are too firm then pop them back in the oven to warm up slightly so you can roll them.

You can eat them as is, or fill them with lovely whipped cream. I whipped up 1 cup of cream with a few tablespoons of powdered sugar and a dash of vanilla. Then I piped them full, not too full, but as full as they could possibly be. Yum! Enjoy!