Brandy Snaps

Brandy snaps are a popular European dessert. The name is quite deceiving, as there is actually no brandy in the recipe. In this case, the term originates from “branded,” referring to the burnt sugar. They are served either in a tube form or as a cup, and can be filled with whipped cream, mousse, ice cream, or even fresh fruit. This is a fairly simple recipe once you get the technique right. It’s perfect for a Yom Tov dessert as it can be made at least a week in advance and stored in an airtight container.

YIELDS 12–15 BASKETS

• ¹⁄₂ cup all-purpose flour
• 1 tsp ground ginger
• ¹⁄₄ cup margarine
• ¹⁄₃ cup sugar
• ¹⁄₃ cup golden or dark corn syrup
• ¹⁄₂ tsp grated lemon zest (optional)

Preheat oven to 350°F (175°C). Generously grease several baking sheets. Spray the underside of a muffin pan generously with cooking spray.

Sift together flour and ginger.

In a small pot over medium heat, combine margarine, sugar, and corn syrup. Cook until margarine is melted. Allow to cool.

Stir flour mixture and lemon zest into syrup. Drop spoonfuls (about 2–3 tsp per mound) onto prepared baking sheets, making sure they're well-spaced, as the mixture will

spread (I did 4 mounds per sheet). Bake 10–15 minutes, until golden. Remove from oven and let cool 1 minute. Gently lift a brandy snap off the baking sheet with an offset spatula or knife and bend it over the bottom of a well-greased muffin cup to shape. Remove baskets when cool and set. Fill the baskets with ice cream, custard, lemon curd, or fresh fruit and enjoy! (The baskets can be made in advance, but do not fill until close to serving or they will get soggy.)

Tip: Bake the snaps in batches, so you have time to shape them as they come out of the oven. I find it very helpful to wear latex gloves when shaping the baskets over the muffin cups, as the cookies are still quite hot. If you have a pair of tongs, that will also make it easier to help form the baskets.

(Originally featured in Family Table, Issue 711)