Brandy Snaps with Hazelnut Brandy Cream

Products used

Ingredients

• 115g/4oz butter
• 4 tbsp golden syrup
• 115g/4oz plain flour
• 115g/4oz caster sugar
• 2 tbsp brandy
• 1 tsp ground ginger

For the Hazelnut Cream

• 300ml/10fl oz Clotted Cream with Brandy
• 100g/3.5oz chocolate hazelnut spread
• Icing sugar, to serve
• 1 vanilla pod, split, seeds scraped out
• Hazelnuts, finely chopped, to serve
• Mixed fresh berries, to serve

Method

1. Preheat the oven to 180°C/350°F. Line a large baking tray with greaseproof paper.
2. For the brandy snaps, melt the butter, sugar, syrup and brandy in a saucepan.
3. Remove the pan from the heat and stir in the flour and ginger. Set aside to cool.
4. Drop teaspoon sizes of the mixture onto the baking tray and space wide apart. Bake in the oven for 5–7 minutes.
5. Meanwhile oil the handle of a wooden spoon. Place two tins a little distance apart and balance (bridge) a wooden spoon across the tins. Using a spatula, prise the brandy snap off the baking tray and gently wrap it around the handle of the spoon to make a hollow cigar shape. Slide it off the spoon and set aside on a cool plate. Repeat with the remaining brandy snaps.
6. For the hazelnut cream, whisk together the Clotted Cream with Brandy, vanilla and chocolate hazelnut spread until well combined.
7. Spoon the cream into the brandy snaps. Dust with icing sugar and sprinkle with nuts. Serve alongside mixed fresh berries.