Ingredients
1/2 cup all purpose flour
1/2 tsp group ginger
5 TBS unsalted butter
1/3 cup Bourbon Smoked Sugar
1/4 cup light corn syrup
1 cup heavy whipping cream
1 tsp Bourbon Madagascar Vanilla Extract
1/2 cup confectioner's sugar
Preheat your oven to 350 and line two baking sheets with parchment. Combine flour and ginger in a bowl and set aside. Melt butter in a sauce pan on medium-low. Add Bourbon Smoked Sugar and corn syrup. Stir until everything is dissolved and the mixture begins to bubble. Remove the pan from heat and gradually add in flour and ginger. Dollop small drops onto your baking sheets (3 inches apart). Bake for 10 minutes.
Let your brandy snaps set for 1-2 minutes. Wrap your shells around something round to make a cylinder (I used the handle of an ice cream scooper). Let your shells cool completely.
Meanwhile, mix your heavy cream, vanilla, and confectioner's sugar on high with a hand mixer. Fill a piping bag or sandwich bag with your whipped cream. Fill each shell with whipped cream.
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