Brandy snaps with Baileys espresso martini cream
- December 2019
- Makes 15
- Hands-on time 25 min, oven time 60 min
Bring back the brandy snap, we say! We’re doing just that and more with this festive recipe filled with a wicked Baileys espresso martini cream. We think they’ll be making a comeback in no time.
Make sure you take a peek at our whisky and honeycomb brandy snaps, too.
- 13.9g (8.7g saturated)
- 9.9g (7.3g sugars)
Per brandy snap
For the brandy snaps
- 50g unsalted butter
- 50g demerara sugar
- 50g golden syrup
- 50g plain flour
- ½ tsp ground ginger
- ½ tsp lemon juice
For the Baileys espresso martini cream
- 300ml double cream
- 3 tbsp Baileys or similar cream liqueur
- 2 tbsp Kahlúa or other coffee liqueur
- Espresso powder and/or icing sugar to dust
You’ll also need…
- 2 baking sheets lined with non-stick baking paper; a wooden spoon, the handle lightly greased with oil; wire cooling rack; piping bag
- Heat the oven to 180°C/160°C fan/gas 4. Put the butter, sugar and syrup in a large heavy-based saucepan and heat over a low-medium heat to melt the butter and dissolve the sugar. Occasionally swirl the pan gently to mix everything together as the butter melts. Don’t let it boil. The mixture is ready when it’s smooth and glossy.
- Let the mixture cool for a few minutes, then beat in the flour, ginger and lemon juice with a wooden spoon. Put 4 teaspoonfuls of the mixture onto each baking sheet, leaving a good gap between each to allow space for the brandy snap mixture to spread. Bake, one sheet at a time, for 12-15 minutes until the brandy snaps are lacy and deep golden brown.
- Working swiftly, lift each brandy snap off the baking sheet and wrap around the oiled handle of the wooden spoon, overlapping the edges and pressing gently to seal, to form a hollow cigar shape. Set each one on a cooling rack, seam-side down, and leave to cool completely.
- When ready to serve, whip the cream with the Baileys and Kahlúa until it just holds its shape, then spoon carefully into the piping bag and pipe into both ends of each brandy snap to fill. Dust with espresso powder/icing sugar and serve immediately.
If the brandy snaps become too hard to roll into cigars, gently reheat on the baking sheet until slightly softened, then continue with the recipe.
The brandy snaps will keep in an airtight container for 2-3 days. Make the cream filling and pipe just before serving.
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