All about brandy snaps, the lacy biscuit from ‘The Great British Bake Off.’
These thin, rolled cookies only call for a few ingredients but they’re quite fragile to make, which is why they’re the perfect recipe to introduce in a competition baking show like, especially during “Biscuit Week.” In this week’s challenge, bakers could form the cookies in any shape they pleased but they had to be coated, dipped, or filled, a signature feature of Brandy Snaps. They also must look identical, another signature feature of these British cookies.
According to Prue Leith, “It’s not a Brandy Snap if it doesn’t snap.” Seems simple enough, but the problem is that any or coating contributes moisture, which could cause an otherwise crunchy cookie to turn soft, soggy, and sad quite quickly.
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