Brandy Snaps with Whisky Cream - James Martin Chef

Name: Brandy Snaps with Whisky Cream - James Martin Chef
Ingredients: 100g soft brown sugar; 100g plain flour; 100g golden syrup; 100g butter; 1tsp ground ginger; 75ml Whisky; 1 tbsp vanilla bean paste; 1L double cream, whipped; Optional fresh raspberries; Melt the butter, syrup and sugar into a pan.; Mix the flour and ground ginger in a bowl, pour the syrup mix in the flour and beat together. Set aside the fridge for 1 hour.; Heat the oven to 200°C, spoon the mixture into 3cm balls, place onto baking tray, leaving plenty of space between the balls as they will spread a lot. Place in oven for 5 to 6 minutes.; Set the rolled brandy snaps aside to cool – you can mould into baskets by laying over a small dish.; Mix the whisky and vanilla into the whipped cream and spoon into a piping bag, then fill the brandy snaps with the cream, and or fill the baskets with cream and top with raspberries.

www.jamesmartinchef.co.uk

Easy Festive Treat: Brandy Snaps with Whisky Cream! Crisp, golden brandy snaps filled with whisky-infused cream and topped with raspberries!

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Ingredients

100g soft brown sugar
100g plain flour
100g golden syrup
100g butter
1tsp ground ginger
75ml Whisky
1 tbsp vanilla bean paste
1L double cream, whipped
Optional fresh raspberries
Melt the butter, syrup and sugar into a pan.
Mix the flour and ground ginger in a bowl, pour the syrup mix in the flour and beat together. Set aside the fridge for 1 hour.
Heat the oven to 200°C, spoon the mixture into 3cm balls, place onto baking tray, leaving plenty of space between the balls as they will spread a lot. Place in oven for 5 to 6 minutes.
Set the rolled brandy snaps aside to cool – you can mould into baskets by laying over a small dish.
Mix the whisky and vanilla into the whipped cream and spoon into a piping bag, then fill the brandy snaps with the cream, and or fill the baskets with cream and top with raspberries.