Butterbeer Brandy Snaps Recipe | My Harry Potter Kitchen III (Recipe 11)
Hello Witches and Foodie Wizards!
Welcome back to My Harry Potter Kitchen! This is the Wizarding World YouTube series where I'm baking my way through the Harry Potter books creating magical recipes for every item of food and drink that we find inside! Last week we brewed up an incredible Butterbeer Frappuccino Recipe!
Want to see more from My HP Kitchen? New videos are released every Magic Monday on my YouTube channel so head on over and subscribe to Bradley Bakes - click on the notification bell while you're there and you'll get an alert every week when there's a brand new recipe for you to try!
This week, we've got another Butterbeer inspired recipe!
We're heading back to Chapter Two of the Prisoner of Azkaban "Aunt Marge's Big Mistake" for our next Harry Potter recipe:
"Uncle Vernon brought out a bottle of brandy"
Brandy is back! Cheers Uncle Vernon!
Back in the Philosopher's Stone we turned Brandy into a delicious cocktail for Uncle Vernon so this time around I thought we'd tackle an item of food with Brandy in the name - Brandy Snaps!
Brandy Snaps are a delicious thin crisp shell with a caramel taste and an added hint of ginger. This easy Brandy Snap recipe will show you how to make brandy snap nests before filling them with a homemade butterbeer cream for an added touch of caramel goodness!
If you've been looking for an easy brandy snap recipe follow this simple step-by-step recipe to learn how to make homemade brandy snaps with a butterbeer twist!
Harry Potter Butterbeer Brandy Snaps Recipe Ingredients
(makes 8 - 12 brandy snaps)
For the homemade brandy snap cigar recipe
50g golden caster sugar
50g golden syrup
50g plain flour
½ tsp ground ginger
2 tsp lemon juice
For the Butterbeer cream recipe
300ml double cream
2 tbsp butterscotch sauce (as made in our Butterbeer Frappe recipe)
½ tsp vanilla extract
Harry Potter Butterbeer Brandy Snap Recipe Method:
To begin you want to make the brandy snap shells by melting the butter, sugar and golden syrup in a pan on a medium heat. (Wizard Tip! Heat the golden syrup bottle in the microwave for easy pouring). Once the mixture is smooth and the sugar has dissolved, remove from the heat.
In a separate bowl, sieve the flour and ginger to remove any lumps and then make a well in the middle
Pour the melted sugar mixture into the middle, along with the lemon juice and then stir through until you have a thick, smooth batter.
Line a baking try with baking paper and then pour a teaspoon of the batter sporadically, leaving a good few inches in between each one. (Wizard Tip! They will expand a lot! And we'll roll them one at a time to it is better to bake them in small batches!) Bake the brandy snaps for 10 minutes at 180c (or 360F), keeping an eye on them to ensure they don't burn.
Remove the brandy snaps from the oven when golden brown and allow to cool for a minute or two on the tray. Use this time to oil your wooden spoon. Working quickly, remove one of the brandy snaps from the tray and roll around the wooden spoon. Press down while the seam is at the bottom to secure in place. It will firm up after a few seconds and can then be transferred to a wire rack to cool.
Repeat the process with the rest of the snaps (Wizard Tip! If they have firmed up too much, place the brandy snaps back into the oven for a few seconds to soften)
To prepare the cream filling, lightly whip the cream until it forms soft peaks and then add in the butterscotch and vanilla. Whisk until it forms stiff peaks and then transfer to a piping bag with a star nozzle.
Fill the brandy snap cigars from both sides and enjoy!
This recipe might not have real brandy in (although you can spike the cream if you like!) but I'm sure Uncle Vernon would enjoy them either way!
Fancy giving these magical Butterbeer Brandy Snaps a go? I'd love to see how they turn out so be sure to share your pictures on Instagram with the hashtag #MyHPKitchen and tag me in them too - @BradBakes
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