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.
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! :)
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 :)
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.
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Val @ Tips on Healthy Living says:
May 18th, 2012 at 9:20 am
Those look lovely. I love April Bloomfield and have been meaning to check out this new cookbook of hers!
Trudie says:
May 18th, 2012 at 10:29 am
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.
Stacy says:
May 18th, 2012 at 10:43 am
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! :)
Laura@howtocookgoodfood says:
May 18th, 2012 at 10:47 am
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!
Chef and Steward says:
May 18th, 2012 at 11:16 am
Love brandy snaps! The texture combination does add intrigue to the dessert, indeed.
Redd H from Salted Spoon says:
May 18th, 2012 at 11:56 am
These look fantastic! I wonder if a strawberry whipped cream would go well in these. Hmm :-)
Playin with my Food says:
May 19th, 2012 at 5:10 am
My oh my, doesn’t this look good! Makes me want to dive right in.
Louise says:
May 19th, 2012 at 6:26 am
I haven’t made Brandy Snaps in years just because I tend to forget about them. Pistachios and brandy sound like a great addition.
Beth {local milk} says:
May 19th, 2012 at 5:09 pm
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
Anna @ the shady pine says:
May 20th, 2012 at 3:55 pm
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!
Erin @ bigsislittledish says:
May 20th, 2012 at 8:28 pm
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!
Sarah Copeland {edible living} says:
May 21st, 2012 at 8:25 am
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!
kale says:
May 21st, 2012 at 4:36 pm
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.)
KateSondersFoodWriter says:
May 21st, 2012 at 8:17 pm
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.
Lauren says:
May 25th, 2012 at 8:19 am
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 :)
Allison | bunandbisuit.com says:
May 25th, 2012 at 12:56 pm
These look so delicate and fancy. They would dress up just about any dessert.
Redd H from Salted Spoon says:
May 25th, 2012 at 10:14 pm
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!
meg says:
May 28th, 2012 at 8:08 am
They’re absolutely beautiful. I can hear the crunch from here!
Megan says:
June 21st, 2012 at 12:30 pm
Whoa. So pretty!