Brandy Crisp Rolls
A crisp ginger biscuit that is rolled into tubes or basket shapes while still hot from the oven, then filled with cream once cooled.
Ingredients
butter
4 1/2 oz (135 g)
caster sugar
8 oz (240 g)
cake flour
4 oz (120 g)
golden syrup
4 oz (120 g)
ground ginger
2 level tsp
Instructions
1
Make the batter
Mix all ingredients together to form a smooth dough.
2
Prepare the baking tray
Thoroughly clean the baking tray and grease it generously.
3
Divide the dough
Roll the dough into a long log, then cut it into equal-sized small pieces (approximately 1/2 oz / 15 g) with a knife.
4
Shape the pieces
Place the small dough pieces approximately 5 inches (13 cm) apart on the greased baking tray, then flatten them by hand or with a fork.
5
Bake
Bake at 340°F (171°C) until golden brown. The batter will spread out and form a porous surface during baking.
6
Cool and remove from tray
Let cool slightly after baking, then lift them off the tray with a spatula.
7
Shape while warm
Shape them into your desired forms while they are still warm; they will become very brittle and prone to breaking once cooled.
8
Roll into shapes
You can roll the brandy crisps around wooden sticks or metal cream horn molds (to display the decorative surface); you can also shape them into basket forms on corrugated molds.
9
Fill
These shaped crisps can be filled with freshly whipped cream.
