Retro Brandy Snaps, caramel tubes filled with whipped cream given a mint, lime and rum twist to the party to make Mojito Snaps.
Brandy Snap Tubes
2tbspGolden Syrup (Lyle's)No substitutes! See NOTES
50g (2oz)Plain flour (all-purpose)
1tspGolden rum or Brandy(optional)
Whipped Cream Mojito Filling
300ml (10.5fl oz)Whipping Cream (30% fat)chilled
1tsplime zest (from one untreated unwaxed lime)
1tbspfresh mint leavesfinely chopped
To make the Brandy Snap Tubes
Preheat oven to 180°C/360°F/160°C fan/Gas 4. Either lightly grease a (non-stick) baking tray or even better, top the baking tray with a silicone mat. Lightly oil 2 metallic handles of a spatula, ice cream scooper or the likes, or a wooden spoon.
Place a bowl in the fridge for the whipped cream.
In a saucepan, melt together the butter, sugar and Golden Syrup.
When melted together, remove from the heat and stir in the remaining ingredients. Leave to cool for a couple of minutes so that it’s easier to spoon the mixture out.
Using 2 teaspoons to push out the batter, place small heaps on the baking tray, ensuring each is spaced WELL APART (they spread a lot during cooking), ideally about 8cm/3 inches apart.
Bake in the oven for 8-10 minutes, keeping an eye on them towards the end, as it all depends on your oven. I found 7 minutes was too short, as they were not brown enough and 8-9 minutes was just right. Another minute, they would start to burn around the edges, which is to be avoided.
Leave to cool them slightly still on the tray. Using a spatula, check when they’re ready by testing on the side. If the batter moves, then they’re still too hot so wait another minute or two. Ideally they’re perfect WHEN STILL WARM. Gradually lift each snap off the tray and, using the oiled handle(s), roll each completely around them still directly on the warm tray. As the others will harden quickly, making it too hard to roll, just place them back in the oven for about 30 seconds to reheat.
Prepare another baking sheet repeating steps 4-6 until finished.
Mojito Cream Filling
Before serving, whip up the cream in the chilled bowl using an electric whisk to firm peaks. Add the zest, mint extract (if using) and rum and whisk together for a few more seconds. Fill each cavity with the whipped cream, either using a spoon or better still, with a piping bag and star tip.
Garnish each snap with the chopped fresh mint and serve immediately. Makes about 16.
Brandy Snaps Without Brandy: Although I add just a teaspoon of rum or brandy in the recipe, they can be made without and the end result is still good.Golden Syrup: I've experimented using other syrups with this recipe and don't recommend any substitute other than Golden Syrup if you want the genuine taste of Brandy Snaps.Whipping Cream: If you have a siphon (which I regularly use for this kind of quick cooking and it’s handy to make whipped cream in advance), then place the cream, mint extract and rum into the siphon, close it inserting the gas canister. Shake and refrigerate until ready to serve. Fill each cavity with the cream and add the zest afterwards.The brandy snaps (without the filling) can keep for up to 3 days in an airtight container lined with greaseproof paper so that they don’t stick together and can be frozen.NUTRITIONAL INFORMATION: 220 Calories per serving of 2 Brandy Snaps.