Mr B's Brandy Snaps with Coconut Cream Filling

Today I'm going to hand you over to Mr B because he has been busy in the kitchen whipping up some delicious creations and I think he deserves all of the credit for them!

Hello BLOGASPHERE its MR B again.
So Sunday I was torn between digging a hole outside or doing some fancy work in the kitchen and as you can see the kitchen won . Turns out that making brandy snaps is really easy, the worst part is waiting the ten minutes for them to be ready to roll but when they are ready its all systems go and as I found out its all in the timing. You either burn your fingers or they go solid before you can roll them so you have to be on your game and yes I found this out the hard way LOL. All good though - the end product is welll worth it .Well I'm going to let MRS B tell you how good they are and im moving on to the next big thing so goodbye for now!

Mrs B here again - these were hands down the best brandy snaps I have ever had. I have had this recipe floating around in my collection for years now and I've always been too unsure to make it, but Mr B was not even slightly deterred and despite my hesitation, decided he would tackle it all by himself.

Mr B's Brandy Snaps

115g butter (salted)
1/2 cup golden syrup
1/4 cup caster sugar
1/4 cup brown sugar
1 tbspn brandy
3/4 cup plain flour
1/4 tspn ground ginger

Preheat oven to 160C and line a baking tray with a silicone mat or baking paper.

Combine the butter, golden syrup, caster sugar and brown sugar in a sauce pan over medium heat, stirring constantly with a wooden spoon. Allow the mixture to bubble and cook until butter is melted and sugars have dissolved. Remove from the heat.

Working quickly, stir through the flour, ginger and brandy until combined and mixture is smooth.

Spoon tablespoons of the mixture onto your baking tray - I would stick to around 6 per tray (and only one tray at a time) as they will spread out in the oven.

Bake for 10 minutes. You want them to be nice and bubbly. Remove from the oven and allow to cool on the bench for 2-3 mins. Keep an eye on them though because they will start to harden up fairly quickly. As soon as you can remove them from the sheet without them stretching too much, you are good to go.

Remove the brandy snaps from the baking tray one at a time and drape them over the handle of a wooden or metal spoon. Press the edges together to seal. Gently slide the brandy snaps off of the handle and place on a plate or tray to cool. If you find that some of your brandy snaps go solid before you have a chance to mould them, simply place them back in the oven for 30 seconds and they will soften right up.

You will see the set up Mr B had in the photos below, it was really effective and meant that both hands are free for rolling and shaping.

Repeat with remaining brandy snaps and remaining mixture.

 Coconut Cream Filling (both chocolate and brandy versions)

For the chocolate version you will need:

1 400ml tin of full fat coconut cream

1 tbspn cocoa

1 tbspn icing sugar

And for the brandy version you will need:

1 400ml tin of full fat coconut cream

1 tbspn icing sugar
1 tspn brandy

Place the tin of coconut cream in the fridge for at least 48 hours. This will allow the cream to seperate. When you open the tin, carefully scoop out the thick cream (it should be fairly solid, almost like butter, but don't worry if there is some softer stuff in there as well.) Don't discard the leftover coconut milk / water either - heat it up and pour over chocolate pieces for a rich hot chocolate or stir through your next curry or casserole!

Place the coconut cream, cocoa and icing sugar in a bowl and blend with an electric mixer (I used my stick mixer) until smooth and combined.

Place in the fridge until your ready to use.

Follow the same instructions to make the brandy version.

Immediately prior to serving place the cream into a piping bag fitted with a large tip. Carefully fill the cooled brandy snaps. If you prefer a slightly softer and chewier brandy snap, I suggest filling them a few hours prior to serving and placing them in the fridge, if you can wait that long!!

I could eat them plain, I could eat them filled, hell, I could eat the batter straight out of the bowl! They are chewy yet crunchy and just everything a brandy snap should be and the coconut cream filling is divine. We discovered it recently and in the last week alone we have made it numerous times, using it as a filling in pavlova nests served with diced banana, piping it onto some cupcakes and now as a filling for these brandy snaps and it worked perfectly in all of the above!

 

As a matter of fact, I'm off to have one now.....I might even share it with Mr B seeing as he made them!

Mrs B xx