E-Mail 'Oh, Snap!' To A Friend

* Required Field






Separate multiple entries with a comma. Maximum 5 entries.



Separate multiple entries with a comma. Maximum 5 entries.


E-Mail Image Verification

Loading ... Loading ...

19 comments to “Oh, Snap!”

  1. Those look lovely. I love April Bloomfield and have been meaning to check out this new cookbook of hers!

  2. 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.

  3. I, certainly, am among those thinking about rhubarb… But what a lovely accompaniment! Cheers to you for posting something related but not the same. And perfect title! :)

  4. 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!

  5. Love brandy snaps! The texture combination does add intrigue to the dessert, indeed.

  6. These look fantastic! I wonder if a strawberry whipped cream would go well in these. Hmm :-)

  7. My oh my, doesn’t this look good! Makes me want to dive right in.

  8. I haven’t made Brandy Snaps in years just because I tend to forget about them. Pistachios and brandy sound like a great addition.

  9. 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

  10. I just can’t get past those delicate yet crispy looking brandy snaps…I am thinking of all the desserts they would go perfectly with!

  11. 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!

  12. I am crazy about rhubarb! I actually just posted my Sticky-Sweet Rhubarb Upside-Down Cake on Edible Living today.

    These brandy snaps are so great, love the idea of this pairing.

    xo Sarah

    P.S. love the title!

  13. This is my favorite kind of dessert. Such a great thing to have in your repertoire to whip out for company! (Or for yourself. That’s cool too.)

  14. 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.

  15. 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 :)

  16. These look so delicate and fancy. They would dress up just about any dessert.

  17. I made these and they were so very tasty! I had them with Strawberry Fruit Fool which is here:

    http://saltedspoon.blogspot.com/2012/05/strawberry-fruit-fool-with-brandy.html

    The recipe turned out well, though I noticed that re-using a warm baking sheet from batch to batch made the cookies spread much more uncontrollably and took two to thee minutes off the baking time.

    I loved them though!

  18. They’re absolutely beautiful. I can hear the crunch from here!

  19. Whoa. So pretty!