Store the cooled brandy snaps in an airtight container and keep the filling in the piping bag in the fridge, then simply assemble when you’re ready to serve.
Cannoli brandy snaps
Filled with silky sweet ricotta, chocolate chips & fruit
1 hr
Not Too Tricky
makes 16
About the recipe
This is an outrageously delicious treat, with a crispy, crunchy outside and a gorgeous sweet filling. They’re easy to make, a little bit messy to put together – but boy will you have fun doing it – and, of course, they’re super-tasty to eat.
Ingredients
BRANDY SNAPS
75g unsalted butter, plus extra for greasing
80g soft light brown sugar
60g golden syrup
75g plain flour
½ teaspoon ground ginger
½ an orange
1 tablespoon brandy icing sugar, for dusting
FILLING
2 tablespoons runny honey
1 teaspoon vanilla bean paste
250g ricotta cheese
100g quality dark chocolate (70%)
50g dried sour cranberries
50g mixed peel
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