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Orange Cream Brandy Snaps

Orange Cream Brandy Snaps

Filled with a delectable Orange Whipped Cream, these lovely Orange Cream Brandy Snaps are a delicious dessert to serve for the sweets course of afternoon tea. Orange Cream Brandy Snaps pictured with Mini Ginger Carrot Cakes

Orange Cream Brandy Snaps
Serves: 18
  • ½ cup all-purpose flour
  • ½ teaspoon ground ginger
  • ⅛ teaspoon salt
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter
  • 2 tablespoons light corn syrup
  • ½ teaspoon brandy*
  • Orange Whipped Cream (recipe follows)
  1. Preheat oven to 325°. Line 3 baking sheets with parchment paper.
  2. In a small bowl, whisk together flour, ginger, and salt.
  3. In a small saucepan, heat sugar, butter, and corn syrup over medium-low heat, whisking constantly, until sugar dissolves and butter melts. Remove from heat. Add flour mixture and brandy, stirring until incorporated.
  4. Using a levered 1-teaspoon scoop, spoon 6 rounded portions onto each prepared baking sheet 4 inches apart.
  5. Bake, one batch at a time, until cookies have spread, are lacelike, and are golden brown around the edges, 8 to 9 minutes. Let cool on pans until firm enough to lift with a thin-edged spatula, approximately 30 seconds.
  6. Using a spatula and working quickly, lift each cookie from pan; wrap around ¾-inch-diameter wooden spoon handles. Let set before removing from handle, approximately 10 seconds. If cookies harden before shaped, place back in oven for 1 minute to soften. Repeat as needed. Let cool completely.
  7. Place Orange Whipped Cream in a piping bag fitted with an open-star tip (Wilton #1M). Place tip in center of each cookie, and slowly fill with Orange Whipped Cream. Turn cookie, and repeat with other side. Serve immediately.
*If brandy is not available, ⅛ teaspoon brandy flavoring may be used.

MAKE-AHEAD TIP: Cookies can be stored at room temperature in an airtight container for up to a day until ready to fill.

Orange Whipped Cream
Serves: 2 cups
  • 1 cup heavy whipping cream
  • 2 teaspoons fresh orange zest
  • 2 teaspoons fresh orange juice
  • ¼ cup confectioners’ sugar
  1. In a large bowl, beat together cream, orange zest, and orange juice with a mixer at high speed until soft peaks form. Gradually add confectioners’ sugar, beating until doubled in volume. Use immediately.


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