Everything about Brandy Snaps, the lace cookie from “The Great British Bake Off”

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The second episode of Season 12 of “The Great British Bake Off” premiered on September 28, and again there were some sweet recipes. Notably, Brandy Snaps, which was introduced as part of the show’s signature challenge. They look delicious, don’t they? Are they just brandy-based, cream-filled gingerbread cookies? Yes and no. Coming up, find out how to make a traditional batch of Brandy Snaps, and how to make them yourself.

What are Brandy Snaps?

These thin, rolled cookies only require a few ingredients, but they are quite fragile to prepare, which is why they are the perfect recipe to feature on a competitive baking show like “GBBO”, especially during “Biscuit Week” . In this week’s challenge, bakers could shape the cookies into any shape, but they had to be coated, soaked, or filled, a hallmark of Brandy Snaps. They must also be identical, another feature of these UK cookies.

According to Prue Leith, “It’s not a Brandy Snap if it doesn’t snap into place.” It sounds simple enough, but the problem is that any cream filling or coating contributes moisture, which could cause an otherwise crispy cookie to turn soft, soggy, and dull pretty quickly.

A traditional Brandy Snap is made with butter, granulated brown sugar, black molasses or corn syrup, a blend of comforting spices (think: ground ginger and cinnamon), flour, and, of course, brandy. The wet ingredients are combined in a saucepan and heated to form a caramel sauce; the caramel is then mixed with flour and brandy and shaped into a paste. After the dough has cooled well in the refrigerator, individual balls are formed and baked; As they cook, they spread out into paper-thin discs, which are then rolled into hollow logs and filled with whipped cream. Add a touch of cognac to the cream for even sweeter and spicy notes.

Variations of Brandy Snaps

During this week’s episode, the bakers took the liberty of developing their own Brandy Snaps recipe. Candidate Lizzie filled hers with diplomat cream, an almost indestructible pastry cream and apples caramelized with Calvados cognac. Candidate Crystelle fashioned her Brandy Snaps into an open shell and filled each with apple cider vinegar soaked apples and stacked a crumble filling with vanilla whipped cream on top of each cookie. Other bakers formed a traditional cigar-shaped snack and filled them with various cream fillings: cassis and crème de cassis, orange blossom and pistachio, and coffee.

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Recipe: Cognac snaps

Makes: 60 to 70 cookies (do not hesitate to divide the recipe by two)

Ingredients

  • 1 cup of butter
  • 1 cup granulated sugar
  • 2/3 cup black molasses
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ginger
  • 2 cups all-purpose flour
  • 4 teaspoons of cognac
  • Heavy whipping cream (optional)

instructions

  1. Preheat the oven to 325 ° F.
  2. Combine butter, sugar, molasses, cinnamon and ginger over low heat until melted.
  3. Remove from the heat and add the flour and brandy. Refrigerate dough until firm enough to take shape, about 20 minutes.
  4. Roll into 3/4 inch balls and place on the baking sheet. Leave room for them to spread.
  5. Bake for about 12 to 13 minutes on a baking sheet lined with Silpat or parchment paper.
  6. When the cookies have cooled enough that you can touch them but are still hot (about 5 minutes), use a spatula to remove them from the sheet and quickly roll them around a pencil to form tubes. rubber gloves are recommended to prevent your fingers from burning). When the cookies are flat, they should almost look like a lace cookie. They are very brittle, so if you overcook them they will shatter and be too brittle to roll; just undercook a spot is good.
  7. If you like (and serve immediately), make heavy whipping cream and sprinkle it on each end of the rolled cookies.


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