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In the UK these little guys are typically made with golden syrup, but here in the US that ingredient is a bit tricky to find. When I set out to make these I had this in mind, so I played around with different ratios of liquid sweeteners. I settled on half maple syrup and half honey. This ratio provides the perfect texture, slightly thicker maple syrup, but still thin enough to remain the right consistency.
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The Details...
Start by combining all ingredients except flour and ginger in medium sized saucepan on low heat. It's important to on low heat, as anything higher might crystallize the mixture. Stir until all ingredients are combined, making sure all sugar is fully dissolved.
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I like to whip my own heavy cream for the center; this way I can control how sweet it is. Because the brandy snap itself is already sweet, the filling is best with only a little sugar.
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You can really make these as small or large as you want. Using a teaspoon sized amount of batter will give you about 3-4 inch tube. Two teaspoons will double this size, so about 7 inches. Just be aware that if you make them larger you will need to space them out more on the baking tray.
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One last note.. if you plan to store the snaps after baking, *do not fill them!*. Trust me, this is from personal experience. I had a complete lapse of mental clarity after making my first batch of these, and in excitement filled them all. After serving, I had some left over so I stored them in a container overnight. The next day they were quite soggy and falling apart :( Without whipped cream in the center though, these cookies store excellently in an airtight container for about a week.
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The Details...
Start by making cupcakes in muffin tin. When whisking the egg and sugar mixture make sure to whisk until it is a nice, pale color with a reasonably thick consistency. The whipped eggs give these little cakes the perfect airy texture, so do not skip this step!
The custard is fairly straight forward and simple. Begin by combining vanilla and milk in saucepan, bring to a simmer and let sit for a few minutes while whisking egg yolks, sugar, and flour. This allows the vanilla to "steep" in the milk, making the flavor deeper and more pronounced.
Depending on how thick you would like your marzipan to be, you may want to increase the recipe. If rolled out to a thin sheet all of your little guys be covered, but if you prefer it thicker, a double recipe might be a good idea. When initially working on the recipe I accidently added two eggs and began wondering why my marzipan looked more like creme rather than a dough after a few minutes in the mixer... I glanced over at the counter top and saw two sets of egg shells and immediately the feeling of *oh nooo* washed over me. I ended up adding the remainder of the ingredients needed to double the recipe and had quite a bit leftover after decorating. Needless to say, my dad was quite happy to hear a ball of doughy sugar was up for grabs. :)
So cute and so delicious. Hope you enjoy making these fun little cakes!
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