beautiful! Great tip about putting the pan back in the oven to soften the unrolled cookies. I tried making a Martha Stewart version of these years ago and it made me crazy because I couldn’t roll the cookies quick enough.
So funny seeing you using Tate & Lyle’s golden syrup! I have just bought a very cool tin for the Diamond Jubilee which you should try & take a look at. Of course I happen to be growing rhubarb on my allotment so the more recipes I can bookmark, the better!
These remind me of making those famous little Thomas Keller cones for tartar. Which reminds me of burning the bejesus out of my fingers rolling them. They look pleasantly fancy and perfect for an ice cream making addict such as myself! Oh, ps. <<< total fan girl of yours
I agree with you about Lyle’s Golden Syrup. It is so unique and special…and I love the odd illustration of the lion and the bees on the label! I was out of lyle’s though, so I made these with Sorghum syrup, which is like Lyle’s less polished country cousin, and they were wonderful! I also made them with a mix of gluten free flours and it worked well, although gluten free flour can never quite absorb as much butter as wheat flour. I also made the rhubarb fool and the combination of flavours was just so clever! Thank you so much for your wonderful recipes!
My aunt makes these every year for Xmas. She lives in England, of course! The first time I had one the cream filling went flying out of the end straight into my cousin’s face, like a puff of smoke or a lovely creamy cloud. It was whimsical and comedic. A great dessert.
I live in the U.S. now, but I grew up in New Zealand, where brandy snaps are a ‘normal’ dessert, and I completely forgot about them until you posted this! Thank you!! I remember them being one of my favorites, and we only had them during the holidays :)