This technical challenge can be difficult for several reasons. The brandy snaps contain a lot of sugar which means they can easily burn. Another problem you may face is the rolling up part, you have to set the brandy snaps to cool slightly so they are still pliable, if you wait too long they may break and crack when you try to roll them up, so timing is key.
55g Demerara Sugar/Granulated Brown Sugar
55g Golden Syrup
50g Plain Flour
½ tsp Ground Ginger
½ Tsp Lemon Juice
200ml Double Cream
1. Add the butter, Demerara sugar/granulated brown sugar and golden syrup into a pan and heat on a low heat.
2. While the mixture is heating, pre heat the oven to 180C/350F/Gas Mark 4. Heat the ingredients slowly and gently over a heat to dissolve the sugar and to prevent the mixture from crystallising. This will make around 15 minutes. To check to see if the mixture is ready to pull a spoon across the bottom of the pan, pull a spoon across the bottom of the pan if there no gritty feeling (from the sugar granules) then the mixture is ready.
3. Remove the pan from the heat and cool for 2-3 minutes. Next sieve the plain flour and ground ginger into the mixture. Once combined add the lemon juice and mix again.
4. Line a baking tray with greaseproof paper. Place 4 teaspoons of the mixture onto the baking tray.
5. Bake for 10-15 minutes or until they have spread out and become a dark golden brown colour.
6. Leave the brandy snaps to cool for 1 minute, this will allow them to set slightly. Then roll the brandy snap around an oiled wooden spoon handle to create a tube shape. Repeat this process again until all of the brandy snap mixture has been used up.
8. Pipe the cream into the brandy snaps at both ends and serve.