I first posted these brandy snaps a few years ago but I recently made them gluten-free.
Brandy snaps are such a quick dessert to make that even when company pops in, you can quickly put these together and let the company help you roll them around a wooden spoon handle or a cone.
Fill them with whipped cream and you have a quick dessert.
The top photo is the brandy snaps made with all-purpose flour and then wrapped around a wooden spoon handle.
These two photos are the brandy snaps made with almond flour and wrapped around stainless steel cones.
- 2 tablespoons sugar
- 2 tablespoons white corn syrup
- 1/4 cup butter
- 2 teaspoons brandy or alternately 1 teaspoon vanilla
- 1/4 cup all-purpose flour or to make it gluten-free, use 1/4 cup almond flour
- Preheat oven to 350.
- Line two cookie sheets with parchment paper.
- Put the sugar, corn syrup and butter into a small saucepan and stir.
- Stir continuously over medium heat until bubbly.
- Beat in flour and flavorings until smooth.
- You will only make 6 cookies per cookie sheet. One teaspoon of batter per cookie.
- Watch the cookies closely because they will turn from caramel colored to dark brown very quickly. Aim to have them a nice caramel color, about 6 minutes.
- Remove the pan from the oven, wait a few seconds and then roll one at a time over a wooden spoon handle and then remove to cool on a rack.
- Repeat until they are all rolled. You will have to work quickly. If they become too hard, put them back in the oven for half a minute.
- Once cool, use a pastry bag with a thick tip to fill with sweetened whipped cream that has been stabilized with whipping cream stabilizer and chill until serving. Don't fill more than an hour before serving. Preferably, have the cream in the pastry bag ready to fill them and do that just before serving
- The remaining lacy shells or cookies keep well in an airtight container for several days.