Traditional Fare
Brandy snaps or Fairings were once referred to as Jumbles in the 1800's. Originally these delightfully crunchy, sweet biscuits were made hot and served flat. However, with time, the flat disc was wrapped around the handle of a wooden spoon, whilst it was still warm, to make a delicate cone. Jumbles were made from honey, treacle or molasses and prepared especially for fairs and seasonal markets.
Although the basic recipe has remained the same, cooks and chefs add spices like ginger, cinnamon and cardamom to flavour the wafers. Liqueur is added to the mixture to provide an extra “adult” flavouring. The warm biscuits can also be shaped to form brandy snap baskets, and filled with different varieties of flavoured creams, fruit, mousses and ice creams.
Our Glasshouse brandy snap baskets make the basis of a perfect dessert for a festive dinner party and can be prepared well ahead of the big day - so why not try this timeless classic yourself this Christmas.
Brandy Snap Baskets
100g (4oz) butter
100g (4oz) caster sugar
60ml (4 level tbsp) golden syrup
100g (4oz) plain flour, sifted
5ml (1 level tsp) ground ginger
10ml (2tsp) brandy (optional, but they aren’t called Snap baskets!)
Grated rind of 1 lemon
- Grease three baking sheets and 4 - 5 small glasses. We use upturned small glasses as moulds to give a flat bottom to the basket.
- Melt the butter, sugar and syrup. Stir in the remaining ingredients over a low heat.
- Drop spoonfuls 10cm (4in) apart on baking sheets. Keep the rest of the mixture warm. Bake the biscuits at 180°C (350°F) for 7 minutes. They will spread out to become very thin.
- Allow the biscuits to cool on the baking sheets for 1 - 2 minutes, then loosen with a palette knife.
- Lift the still soft biscuits carefully and drape over the buttered glasses.
- When crisp lift off the moulds and cool the baskets on a wire rack. Repeat with the remaining mixture.
You can fill your brandy snap baskets with ice cream, fruit and Chantilly cream, strawberries and mascarpone cream, a mocha or white chocolate mousse and raspberries – they make a perfect vessel for many flavours. They are an excellent alternative to Christmas pudding – popular with everyone.
Homemade brandy snap baskets are featured on our Christmas lunch menu at The Glasshouse Café this year. We have filled our baskets with a luxury Christmas pudding ice cream, made in Worcestershire. Scrumptious!
