Brandy snap or “Fairing” has been around for a while, but the exact origin of the item is not known.
But all I know is these are blast from Christmas Past as a Child and the box that was always used during the festive period only !!
In the early 1800’s, the brandy snap was also referred to as Jumbles. They were made hot and served flat; but with time, the flat Jumble was wrapped around a wooden spoon handle to make a cone or a roll.
Traditionally, these food items were made at Fairs or at seasonal markets and were made from honey, treacle or molasses. The very first recorded mention of this dessert is at the Herefordshire Fair in the early 1900s. However, another legend also states that the brandy snap was derived from the French gaufres or wafers that were made in the 14th century.
It is possible that the colonists bought the dish over to the New World and it became popular in America too. Although the name of the dessert is “brandy snap,” there is no alcohol involved the term brandy comes from Branding ….as in burnt !!
History lesson for this week complete 🤣🤣🤣
Which of course you can easily do , because these a finicky little blighters that need a correct oven temperature and a dexterity to roll !!!
But once you start and once you crack it you will in love with the Brandy Snap forever
So lets get cracking and dont worry you make break a few…..what a shame bakers perks !!
Brandy Snaps Biscuits GF, DF V
A fragile lace biscuit that will wow the poshest of afternoon teas and dessert tables
You can use a greased wooden spoon to roll your tubes, a cannoli cylinder or like me a small fondant rolling pin
Filling Brandy Snaps needs to be done just before serving or they go soggy
- 55 g Demerara Sugar/ Turbinado Sugar
- 55 g Plant Based Block Butter ( I used Flora Plant Based Unsalted )
- 55 g Golden Syrup ( Tinned Tate and Lyle )
- 50 g Gluten Free Flour Blend ( of not using your own blend I recommend Dove Farms Free Plain or a commercial blend that DOES NOT contain xanthan gum or any binder )
- 1/2 tsp lemon juice
- 1/2 tsp ground ginger
- Filling of Plant based Double Cream Whipped ( I used Elmlea )
- Fruit of choice to mix in cream , i used some left over apple pie filling !!
- Icing Sugar / Confectioners Sugar to dust
- Preheat the oven to 170C/354F. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon, cannoli tube or small rolling pin and lay it on a cooling rack.
- Measure the plant based butter, sugar and syrup into a small, heavy-based pan.
- Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystallise.
- To check when the sugar has dissolved, stir occasionally, pulling the spoon across the bottom of the pan until you can no longer feel the gritty granules being scraped along and most of them have disappeared.
- Leave the mixture to cool slightly, about 2 or 3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly.
- Drop a teaspoonful of the mixture onto each of the prepared baking tray to make neat circle, and test bake
- Bake in the pre-heated oven for about 8 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour.
- Reduce bake temperature by 10 degrees if they are burning to quickly
- Now start your bakes, placing Drop teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm/4in apart.
- Bake one tray at a time for 8 minutes in rotation
- Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice or palate knife. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife. 12.Quickly roll a circle of the warm mixture around your greased implement of choice , having the join underneath.
- Press the join lightly together to seal, then slide the brandy snap off the implement and leave it to firm up on the wire rack, again with the join underneath.
- If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again.
- Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers.
- When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week.
- Fill as required and eat immediately
So practice makes perfect on these and you will certainly have it sorted in no time at all, just be patient with your oven temperature and once you know what is right for you then you will be on a roll ….literally very quickly 😁😁
The link for my Apple filling can be found here https://clarescauldron.com/2020/09/19/treacle-scones-fit-for-harry-potter/
Just quarter the recipe ….or make more Brandy Snaps 😂😂
Now for some more pics… enjoy and i hope they inspire
Hope you enjoyed the post.
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Until Next week
Stay Safe and Be Kind !!
5 thoughts on “All The Nostalgia .. Brandy Snaps”
I haven’t thought about these cookies for ages. They are so good and so is your recipe and directions. They are very close to Tuilles.
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Tuilles tend to use egg whites in them ( though i have made them vegan before) so have a more uniform texture. These have holes in them but they would serve the same purpose if you where making either type
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Made these today for an annual mommy- daughter tea party…definately a huge hit!
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That’s fabulous too here. Glad you enjoyed them 💜