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Blackcurrant and Cream Brandy Snap Boats

Prep Time20 minutes
Cook Time8 minutes
Course: Dessert
Cuisine: English
Servings: 16

Ingredients

  • 50 g unsalted butter
  • 50 g Golden Syrup
  • 50 g Demerara sugar
  • 50 g Plain flour
  • 1 tsp Ginger
  • 1/2 tsp Lemon

Filling

  • 240 g Double Cream
  • 1 tsp Vanilla Extract
  • 1-2 Tbsp Icing Sugar
  • 3 tbsp Soft Brown Sugar
  • 1/2 tsp Cinnamon
  • Blackcurrant Jam

Instructions

  • 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