For the appetizer — Mutineer’s Brandy Snaps a la Crème (serves 8)
This themed recipe is for an authentic dish cooked in the United Kingdom during Victorian era of the late 1800s.
Buy some rolled Brandy Snaps from the supermarket and follow the instructions below regarding the cream for the filling, or — if you feel adventurous — you can try making the Brandy Snaps from scratch (also below).
- Four ounces (112g) of flour
- Four ounces (112g) of butter
- Four ounces (112g) sugar
- Four ounces (120ml) golden syrup
- One pint (480ml) of cream
- One teaspoonful of ginger
- One teaspoonful of lemon juice
- One teaspoonful of vanilla
Method: Put the butter, syrup, ginger, and sugar into a saucepan and heat gently until the butter is melted. Sift in the flour and add the lemon juice. Wax or grease a baking pan and pour one teaspoonful of the mixture into rounds kept well separated. Bake in a slow oven until a deep golden brown; lift off with a knife and quickly place around a cone-shaped “slipper” or “cornet” mould (or alternatively a rolling pin or cannelloni shells), with rough side out; when set remove the mould.
Whip up the cream and add a little sugar and the vanilla. Fill some of the cases with white cream. The remainder may be colored pink. Refrigerate the result and fill the brandy snaps just before serving.
This recipe is in the public domain and may be used freely.
