Brandy Snaps from Titanic
Brandy Snaps from Titanic
Ingredients
For the Brandy Snaps
- 115 g unsalted butter
- 110 g light brown sugar, packed
- 170 g golden syrup
- 65 g all-purpose flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract, to 1 teaspoon
For the Mascarpone Whipped Cream
- 8 oz mascarpone
- 2 cups heavy cream
- 1/4 cup powdered sugar, to 1/3 cup, to taste
- 1/2 teaspoon vanilla extract, to 1 teaspoon
Instructions
- 1
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a saucepan over low heat, add the 115 g unsalted butter, 110 g light brown sugar, and 170 g golden syrup. Melt these ingredients together until smooth. Ensure the mixture does not boil.
⏱️ 5 min - 3
Remove the saucepan from the heat. Whisk in the 1/2 to 1 teaspoon vanilla extract, 1/4 teaspoon salt, 65 g all-purpose flour, and 1/2 teaspoon ground ginger until a smooth batter forms.
⏱️ 5 min
- 4
Spoon approximately 1 teaspoon portions of the batter onto the prepared baking sheets. Leave enough room between each portion for the batter to spread significantly while baking.
⏱️ 5 min
- 5
Bake the portions for 5–7 minutes until they are deep golden and lacy, with any bubbling mostly settled.
⏱️ 7 min
- 6
After baking, allow the snaps to cool for about a minute on the baking sheet. Then, quickly lift each snap using a spatula and roll it around a mold (such as a metal cannoli mold). Let the rolled snaps set on the mold. A helpful tip for timing: it may take about 4-5 brandy snaps to get the hang of the rolling process. If you wait too long for them to cool, they will set too much and either won't roll around the mold or will break.
⏱️ 5 min
- 7
In a bowl, combine the 8 oz mascarpone, 2 cups heavy cream, 1/4 to 1/3 cup powdered sugar (adjust to taste), and 1/2 to 1 teaspoon vanilla extract. Whip these ingredients until medium to stiff peaks form.
⏱️ 5 min
- 8
Just before serving, use a piping bag fitted with a star tip to pipe the prepared mascarpone whipped cream filling into the cooled brandy snap shells. Serve immediately, as the shells will soften the longer they sit. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Brandy Snaps from Titanic
For the Brandy Snaps
- 115 g unsalted butter
- 110 g light brown sugar, packed
- 170 g golden syrup
- 65 g all-purpose flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract, to 1 teaspoon
For the Mascarpone Whipped Cream
- 8 oz mascarpone
- 2 cups heavy cream
- 1/4 cup powdered sugar, to 1/3 cup, to taste
- 1/2 teaspoon vanilla extract, to 1 teaspoon
Instructions
- 1
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a saucepan over low heat, add the 115 g unsalted butter, 110 g light brown sugar, and 170 g golden syrup. Melt these ingredients together until smooth. Ensure the mixture does not boil.
⏱️ 5 min - 3
Remove the saucepan from the heat. Whisk in the 1/2 to 1 teaspoon vanilla extract, 1/4 teaspoon salt, 65 g all-purpose flour, and 1/2 teaspoon ground ginger until a smooth batter forms.
⏱️ 5 min - 4
Spoon approximately 1 teaspoon portions of the batter onto the prepared baking sheets. Leave enough room between each portion for the batter to spread significantly while baking.
⏱️ 5 min - 5
Bake the portions for 5–7 minutes until they are deep golden and lacy, with any bubbling mostly settled.
⏱️ 7 min - 6
After baking, allow the snaps to cool for about a minute on the baking sheet. Then, quickly lift each snap using a spatula and roll it around a mold (such as a metal cannoli mold). Let the rolled snaps set on the mold. A helpful tip for timing: it may take about 4-5 brandy snaps to get the hang of the rolling process. If you wait too long for them to cool, they will set too much and either won't roll around the mold or will break.
⏱️ 5 min - 7
In a bowl, combine the 8 oz mascarpone, 2 cups heavy cream, 1/4 to 1/3 cup powdered sugar (adjust to taste), and 1/2 to 1 teaspoon vanilla extract. Whip these ingredients until medium to stiff peaks form.
⏱️ 5 min - 8
Just before serving, use a piping bag fitted with a star tip to pipe the prepared mascarpone whipped cream filling into the cooled brandy snap shells. Serve immediately, as the shells will soften the longer they sit. Enjoy!
⏱️ 3 min