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Brandy snaps with Baileys espresso martini cream

Name: Brandy snaps with Baileys espresso martini cream
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: Makes 15
Ingredients: For the brandy snaps; 50g unsalted butter; 50g demerara sugar; 50g golden syrup; 50g plain flour; ½ tsp ground ginger; ½ tsp lemon juice; For the Baileys espresso martini cream; 300ml double cream; 3 tbsp Baileys or similar cream liqueur; 2 tbsp Kahlúa or other coffee liqueur; Espresso powder and/or icing sugar to dust; You’ll also need…; 2 baking sheets lined with non-stick baking paper; a wooden spoon, the handle lightly greased with oil; wire cooling rack; piping bag

Published: 20 Dec 18
Updated: 18 Mar 24

Bring back the brandy snap, we say! We’re doing just that and more with this festive recipe filled with a wicked Baileys espresso martini cream. We think they’ll be making a comeback in no time.

Make sure you take a peek at our whisky and honeycomb brandy snaps, too.

Easy
December 2019

Test kitchen approved

Makes 15
Hands-on time 25 min, oven time 60 min

Bring back the brandy snap, we say! We’re doing just that and more with this festive recipe filled with a wicked Baileys espresso martini cream. We think they’ll be making a comeback in no time.

Make sure you take a peek at our whisky and honeycomb brandy snaps, too.

Nutrition: per serving

Calories: 176kcals
Fat: 13.9g (8.7g saturated)
Protein: 0.9g
Carbohydrates: 9.9g (7.3g sugars)
Fibre: 0.2g
Salt: trace

Per brandy snap

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Ingredients

For the brandy snaps

50g unsalted butter
50g demerara sugar
50g golden syrup
50g plain flour
½ tsp ground ginger
½ tsp lemon juice

For the Baileys espresso martini cream

300ml double cream
3 tbsp Baileys or similar cream liqueur
2 tbsp Kahlúa or other coffee liqueur
Espresso powder and/or icing sugar to dust

You’ll also need…

2 baking sheets lined with non-stick baking paper; a wooden spoon, the handle lightly greased with oil; wire cooling rack; piping bag

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Method

Heat the oven to 180°C/160°C fan/gas 4. Put the butter, sugar and syrup in a large heavy-based saucepan and heat over a low-medium heat to melt the butter and dissolve the sugar. Occasionally swirl the pan gently to mix everything together as the butter melts. Don’t let it boil. The mixture is ready when it’s smooth and glossy.
Let the mixture cool for a few minutes, then beat in the flour, ginger and lemon juice with a wooden spoon. Put 4 teaspoonfuls of the mixture onto each baking sheet, leaving a good gap between each to allow space for the brandy snap mixture to spread. Bake, one sheet at a time, for 12-15 minutes until the brandy snaps are lacy and deep golden brown.
Working swiftly, lift each brandy snap off the baking sheet and wrap around the oiled handle of the wooden spoon, overlapping the edges and pressing gently to seal, to form a hollow cigar shape. Set each one on a cooling rack, seam-side down, and leave to cool completely.

When ready to serve, whip the cream with the Baileys and Kahlúa until it just holds its shape, then spoon carefully into the piping bag and pipe into both ends of each brandy snap to fill. Dust with espresso powder/icing sugar and serve immediately.

Recipe from December 2019 Issue

Nutrition

Per brandy snap

Nutrition: per serving

Calories: 176kcals
Fat: 13.9g (8.7g saturated)
Protein: 0.9g
Carbohydrates: 9.9g (7.3g sugars)
Fibre: 0.2g
Salt: trace

delicious. tips

If the brandy snaps become too hard to roll into cigars, gently reheat on the baking sheet until slightly softened, then continue with the recipe.
The brandy snaps will keep in an airtight container for 2-3 days. Make the cream filling and pipe just before serving.