Chocolate Filled Brandy Snaps

Our recipe

These lacy biscuits spread a great deal in the oven and are traditionally rolled around the end of a wooden spoon before they cool to make a tube shape. You can fill brandy snaps with a chocolate cream filling for a rather decadent desert. Store unfilled brandy snap biscuits in an airtight container.

Servings

Ingredients

50 g	Plain White Flour
½ tsp	Ground Ginger or Mixed Spice
50 g	Butter
50 g	Sugar
1 tbsp	Golden Syrup
½ tsp	Brandy or Lemon Juice
1	Baking Parchment
75 g	Organic Milk Chocolate
125 ml	Double Cream

Method

1. Mix together the flour and ginger or spice.
2. Put the butter, sugar and syrup into a saucepan.
3. Stir over gentle heat until the sugar dissolves.
4. Remove from the heat as soon as it starts to boil and stir in the brandy or lemon juice.
5. Stir in the flour mixture and leave to cool for 5/10 minutes.
6. Measure and cut baking paper to fit a large flat oven tray.
7. Place a 4 or 6 teaspoons of the paste well spaced on the paper.
8. Bake in a pre heated oven for 8 minutes.
9. Remove from the oven and cool for a just a couple of minutes.
10. As soon as the lacy biscuits can be lifted wrap each one around a wooden spoon handle and cool on wire rack.
11. Repeat the process until all the paste is used.
12. Gently melt the chocolate.
13. Whip the cream then mix in the melted chocolate.
14. Using a piping bag or funnel squeeze some chocolate cream into each end of the cold brandy snaps.

Temperature & cooking time:
190°C/Fan 170°C/Gas 4