Maple-Walnut Brandy Snaps
Serves: Approximately 45
 
Ingredients
  • 1⁄2 cup all-purpose flour
  • 1⁄2 teaspoon ground ginger
  • 1⁄8 teaspoon fine sea salt
  • 1⁄4 cup granulated sugar
  • 1⁄4 cup unsalted butter
  • 2 tablespoons light corn syrup
  • 1⁄2 teaspoon brandy liqueur
  • Maple Pastry Cream (recipe follows)
  • 1⁄4 cup chopped toasted walnuts
Instructions
  1. Preheat oven to 325°. Line 3 rimmed baking sheets with parchment paper.
  2. In a small bowl, whisk together flour, ginger, and salt.
  3. In a small saucepan, heat together sugar, butter, and corn syrup over medium-low heat, whisking constantly until sugar dissolves and butter melts. Remove from heat. Stir in flour mixture and brandy until incorporated.
  4. Using a 1-teaspoon levered scoop, spoon 6 rounded dough portions 4 inches apart onto each prepared baking sheet.
  5. Bake, a batch at a time, until brandy snaps have spread, are lace-like, and are golden brown around edges, 8 to 9 minutes. Let cool on pans just until firm enough to lift with a thin-edged spatula, approximately 30 seconds.
  6. Using a spatula and working quickly, lift each brandy snap from pan; wrap around 3⁄4-inch-diameter wooden spoon handle or metal whisk handle. Let set before removing from handle, approximately seconds. If brandy snaps harden before shaped, place back in oven for 1 minute to soften. Repeat as needed. Let cool completely.
  7. Place Maple Pastry Cream in a piping bag fitted with a small star tip (Wilton #32). Place tip in center of each brandy snap, and slowly fill with Maple Pastry Cream. Turn brandy snap, and repeat with other side. Sprinkle ends with chopped walnuts. Serve immediately.
Notes
Make-Ahead Tip: Brandy snaps can be prepared up to a day in advance and stored in an airtight container at room temperature. Fill with Maple Pastry Cream just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/maple-walnut-brandy-snaps/