MACADAMIA NUT BRANDY SNAPS
MAKES 12-18 (DEPENDING ON SIZE)
My mother often used to serve brandy snaps as a quick and easy dessert for a dinner party. It was always the first thing I scoured the fridge for the morning after, hoping there may be one or two left. They would have gone a bit soft and sticky after that amount of time in the fridge but, being the store-bought variety, they were relatively thick, and would still have a bit of crunch to them.
There is something wonderful about the contrasts offered up when eating whipped cream-filled brandy snaps. The textural difference is so extreme, but there’s also the contrast of toffee sweetness tempered perfectly by the blandness of the cold cream. The following recipe makes a more delicate and relatively brittle brandy snap. They are best served immediately once filled with whipped cream.
200 grams butter, softened200 grams icing sugar50 grams liquid glucose¾ cup plain flour
1 teaspoon ground ginger1 teaspoon brandy1 cup macadamia nuts, finely ground1 cup cream
