Brandy Snap with Chantilly

  • 50g Unsalted butter
  • 50g Light brown sugar
  • 50g Golden syrup
  • 50g Plain flour
  • ½ tsp. Ground ginger
  • ½ tsp. Lemon juice
  • 300mls Double cream
  • 1 Vanilla pod
  • 1 tbsp. Icing sugar
  1. In a saucepan melt the sugar, syrup & butter over a medium heat until the sugar has dissolved, taking care not to allow the mixture to boil.
  2. Sift in the flour and ground ginger and add the lemon juice, stirring through until smooth.
  3. Chill the mixture in the fridge for at least an hour.
  4. Line a baking sheet with baking parchment and pre-heat the oven to 180 Degrees Celsius.
  5. Form 10g discs with the mixture and place on the baking sheet spread wide apart. Bake for 7 minutes until golden.
  6. Meanwhile whip the cream along with the seeds of a vanilla pod and the icing sugar until stiff and fill a piping bag.
  7. Remove the brandy snaps from the oven when ready and leave to cool for a minute, then whilst still pliable roll one at a time round the handle of your whisk to create hollow cylinders.
  8. Remove and allow to cool completely before piping each with the Chantilly cream.
These are Fraser’s favourite afternoon snack alongside a cup of perfect espresso.

The Plough Inn, Restaurant & Pub, 15 Main Street, Lilliesleaf, Borders TD6 9JD
T: 01835 870 220, E: info@theploughinnlilliesleaf.co.uk

Published: August 2017

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