Recipe: Ginger snaps with passionfruit curd »
From Special Delivery by Annabel Crabb and Wendy Sharpe
Contributed articles and stories
Annabel Crabb took home cooking to the politicians to win them over in the TV series Kitchen Cabinet. Now, with Wendy Sharpe, she shares over 100 of the most winning recipes to make and take to those you love in Special Delivery.
Here's their take on the traditional brandy snap, these are build-your-own, with rum cream and seasonal fruit for an easy, transportable dessert to impress.
Ginger snaps with passionfruit curd
These are like brandy snaps, only I haven't called them brandy snaps because that'll put the fear of god into you. [Ed: and I'd call them rum snaps, although you can also make them with brandy if you want to be traditional!]
You don't have to roll these or shape them into artful baskets, or do anything else that would threaten to inflict severe burns on your fingertips and thus make you a person of interest to the police. You just leave them as little lacy rounds and your guests can load them up with rum cream, passionfruit curd and the fruits of their choice.
Or you can pile them up in little towers. Or tilt the snaps with curd and cream between to make a sort of Sydney Opera House tribute! It is possible to get a bit carried away with this, I'm not going to lie.
A word of warning: dreadful things can happen to brandy snaps and their crunchy variants if they are not kept in a properly sealed container. I took brandy-snap baskets to former trade minister Craig Emerson's place in Brisbane once, in a lovely but draughty vintage tin, and by the time I got there the things were as soft as an Emerson harmony. Lesson learned: sometimes, there is a place for function over beauty, even if it means resorting to snap-lock plastic boxes.
- 50 g (1¾ oz/1/3 cup) plain (all-purpose) flour
- ½ teaspoon ground ginger
- 50 g (1¾ oz) unsalted butter
- 50 g (1¾ oz) golden syrup
- 50 g (1¾ oz) brown sugar
- finely grated zest and juice of ½ lemon
- passionfruit curd (see page 171), to serve
- fig, mango, kiwi, passionfruit pulp, pomegranate seeds or berries, to serve
- 300 ml (10½ fl oz) thick (double) cream
- 2 tablespoons dark rum
- 2 tablespoons maple syrup
Remain calm. Sift the flour and ginger into a heatproof bowl. Take a saucepan and melt the butter, golden syrup and sugar together until they're bubbling and golden (but not burnt!), then pour into the bowl. Add the lemon zest and juice and stir until smooth. Leave to cool slightly.
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper. Place ½ teaspoon dobs of the mixture on the prepared baking tray, spacing them at generous intervals. (I would aim to do about six at a time on a standard-sized baking tray, as they spread quite a bit; you'll end up with snaps about 5 cm/2 in across.)
Bake for about 6 minutes, keeping an eagle eye on them because there is an extremely small window – more of a porthole, really – between perfectly deep golden brown and just plain burnt. It is okay to keep opening and closing the oven door like an idiot in the closing minute.
Finally: rum cream. Just whisk the cream with the rum and maple syrup until it's at the firm-peak stage. Serve the ginger snaps slathered with cream and curd and topped with fruit.
Transport all your bits and bobs in a basket: snaps in an airtight container, curd and cream in separate jars, and the whole fruit, ready to prepare when you get there. Set everything out, then let people 'build their own'...
Recipe from Special Delivery by Annabel Crabb and Wendy Sharpe, reproduced with permission of the publishers, Murdoch Books.
Special Delivery by Annabel Crabb and Wendy Sharpe is published by Murdoch Books (Sydney, NSW; hc 232 pp) and retails in Australia for RRP A$39.99
- Canberra (ACT)
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