Cream-filled Cylinders
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
25
- Ingredients
- ½ cup butter
- ½ cup light brown sugar
- 0.333 cup light corn syrup
- 0.333 cup Brown rice flour
- 0.333 cup Tapioca flour
- 1 tsp Ginger powder
- 1 tsp Brandy
- ⅞ cup cream (48% fat)
- 1 Tbsp powdered sugar
- 2 tsps Brandy
Preparation steps
1.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Line 3-4 large baking trays with non-stick baking paper. Grease 3-4 wooden spoon handles.
2.
Heat the butter, sugar and syrup in a pan over a low heat, stirring often, until the sugar has dissolved and the mixture is smooth. Do not boil. Remove from the heat.
3.
Sift the brown rice flour, tapioca flour and ginger into a mixing bowl and stir to combine.
4.
Stir in the syrup mixture and brandy until just combined.
5.
Drop teaspoons full of the mixture onto the baking trays – 4-6 on each tray, spacing them well apart as they will spread.
6.
Bake for 6-8 minutes, until set, golden brown and lacy.. Do not allow to become too dark, as they will taste bitter. Leave to cool for about 30 seconds – the snaps should still be pliable but set enough to move without tearing.
7.
Wrap a brandy snap around a spoon handle, slide off and place on a wire rack to set. Repeat with the remaining brandy snaps. If the snaps become too firm to roll, place them back in the oven for another minute to soften.
8.
Whisk together the cream, icing sugar and brandy until thick.
9.
Spoon into a piping bag with a fluted nozzle and pipe the cream into each brandy snap. Serve immediately.
