Brandy Snaps with Limoncello Cream

cook 30 mins
Tags: Quick eats
  • sunflower oil, for greasing
  • 75 g (3 oz) unsalted butter
  • 75 g (3 oz) caster sugar
  • 3 tablespoons golden syrup
  • 75 g (3 oz) plain flour
  • 1 teaspoon ground ginger
  • 2 tablespoons brandy
  • 1 tablespoon lemon juice
  • 200 ml (7 fl oz) double cream
  • 3 tablespoons limoncello liqueur
  • Lightly oil the handles of several wooden spoons and line 4 large baking sheets with nonstick baking paper.
  • Place the butter, sugar and golden syrup in a heavy-based saucepan and warm gently over a medium heat until the mixture is combined. Leave to cool for 2–3 minutes, then stir in the flour, ginger, brandy and lemon juice. Mix until smooth.
  • Place tablespoons of the mixture on to the prepared baking sheets, leaving plenty of room for spreading, to make 12–16 biscuits. Place 2 sheets at a time in a preheated oven, 190ºC (375ºF), Gas Mark 5, for 8–10 minutes or until golden.
  • Leave to cool on the sheets for 10–15 seconds, then loosen a biscuit with a palette knife and roll around a spoon handle. Transfer to a wire rack to harden. Repeat with the remaining biscuits, returning to the oven for a few moments to soften if they set too hard.
  • Lightly whip the cream and limoncello in a bowl with a hand-held electric whisk and spoon or pipe into the brandy snaps. Serve immediately.
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