Kitchen Blog | Brandy Snap Baskets
The Brandy snap has been around for quite some time but the exact origin of the item is unclear and, unlike the name suggests, does not always contain brandy.
In the early 1800’s, the Brandy Snap was also referred to as Jumbles. It is thought that these sweet treats were originally made hot and served flat; but as the recipe was adapted over time, the flat Jumble was wrapped around a wooden object such as a spoon handle to make a cone or a roll.
An early recipe for Italian Jumbles, or Brandy Snaps, can be found in George Reads 1854 cookery book, ‘Biscuit and Gingerbread Baker’s Assistant’.
For our version of the Brandy Snap we have decided to shape the baked mixture into a basket so it can be filled with fruits and whipped cream.
Ingredients (10 brandy snap baskets)
50g Golden Sugar
50g Plain Flour
¼ tsp Ground Ginger
½ Lemon Zest
1 tsp Lemon Juice
1 tsp Brandy
- Heat a pan on low and add the butter, sugar, golden syrup, lemon zest and lemon juice. Slowly stir the ingredients until the mixture turns into a syrup.
- Add the flour and the ground ginger. Mix well until thickened.
- Remove from the heat and allow the mixture to cool. Whilst the mixture is cooling – preheat your oven to 150/160 degrees.
- Once cooled the mixture will have a similar texture to play dough.
- Separate the mixture into even walnut sized balls and place on a lined baking tray (silicon or parchment paper is best). Leave enough room for the mixture to spread.
- Bake in the oven for approximately 8-10 minutes.
- Make sure you keep an eye on the baking process as you do not want to over-bake the mixture. As they bake the balls will melt into disk shape and turn a lovely golden colour.
- Take the disks out of the oven and place the parchment onto a heat resistant surface. Flip over the parchment so the disks are now underneath and gently peel back the parchment from the disks.
- Leave the disks to cool for around 30 seconds.
- Advisory: Please be careful at this stage as you will be handling a hot sugar mixture. Allow the mixture to cool enough so it can be handled without burning your fingers.
- Carefully pick up the mixture and place it over your chosen mould.
- Pinch 5 or 6 points around the edge to create a basket shape.
- Leave to cool.
- Once the mixture has cooled and set you can remove it from the mould.
- Fill the basket with a mixture of berries and whipped cream or ice-cream.
- Serve and enjoy!
Next week we will be looking into the history of the mince pie and sharing Simon’s own recipe!