Name: Brandy snaps with brandy cream
Cook time: 10 min
Total time: 10 min
Yield: 25 servings
Cuisine: Bake
Ingredients: 50.00 g almonds chopped; 95.00 ml icing sugar; 70.00 ml flour cake; 1.00 orange zest only; 125.00 ml orange juice; 40.00 ml butter melted; 5.00 ml castor sugar; 200.00 ml cream double thick; 5.00 ml brandy

Recipe Disclaimer

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Ingredients (9)

50.00 g	almonds — chopped
95.00 ml	icing sugar
70.00 ml	flour — cake
1.00	orange — zest only
125.00 ml	orange juice
40.00 ml	butter — melted
5.00 ml	castor sugar

BRANDY CREAM (optional)

200.00 ml	cream — double thick
5.00 ml	brandy

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Method:

Combine the almonds, icing sugar and flour. Add the orange rind and juice and stir in the butter and castor sugar. Cover with plastic wrap and place in the freezer for about 2 hours until firm.
Preheat the oven to 200 ºC and spray two baking sheets with non-stick spray. (Keep the butter mixture in the freezer.)
Spoon 5 teaspoonfuls onto each baking sheet, using the spoon to shape them into circles about 5 cm in diameter.
Bake for 7-10 minutes until golden brown and the edges turn dark brown. Working rapidly, remove the circles from the baking sheet and wrap around the handles of wooden spoons. Set aside to cool.
Repeat with the remaining mixture. If the circles become too hard to shape, return the baking tray to the oven to allow the mixture to soften again. Carefully remove the rolls from the wooden spoons once cool.
Whip the cream until stiff and fold in the brandy.
Spoon the cream into a piping bag and fill the rolls with cream just before serving to prevent them from becoming soggy.
Store the unfilled rolls in airtight containers if made in advance.
Makes about 25 rolls.