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Rich, delicious Blackcurrant & Cream Brandy Snap boats. Baked in just 8 minutes.
Heat the butter, Sugar and syrup on a low heat until the sugar has dissolved, take off the heat and stir in the flour, ginger and Lemon.
Place small blobs on a lined baking tray, be sure to leave plenty of space between each blob ( see video) They will spread while baking.
After just 8 minutes you end up with beautiful delicate lace discs. They will be very hot, and at first will feel flimsy, so handle carefully.
To make boats, quickly drape over a rolling pin before they start to firm up. Leave for 2 minutes.
Fill with cream, add jam, sprinkle with the Cinnamon sugar mix & drizzle with melted milk chocolate.
- 50 g unsalted butter
- 50 g Golden Syrup
- 50 g Demerara sugar
- 50 g Plain flour
- 1 tsp Ginger
- 1/2 tsp Lemon
Preheat the oven to 160°c
Melt the butter, sugar and golden syrup together in a large saucepan on a low heat.
When the sugar has totally dissolved, remove the pan from the heat and allow to cool for 2 minutes.
Stir in the flour, ground ginger and lemon juice, stir well.
Drop teaspoon size blobs on a lined baking tray.Leaving plenty of room between each ( See video)
Bake for 8 minutes.
Let the snaps sit for a few moments ( 20 seconds should do it) then lift and drape over a lightly buttered rolling pin, leave until hardened, (around 2 minutes)
Whip the icing Sugar and Double Cream and Vanilla until thickened.
In a bowl mix together the brown sugar and cinnamon.
Melt a handful of milk chocolate squares in the microwave for around 30 seconds until melted
Fill the boats with cream, a dollop of Blackcurrant Jam, sprinkle with the Cinnamon sugar mix & drizzle with melted Milk Chocolate