Cookie aficionados, Carolyn and I need your help. While browsing through the incredible food court in Aussie department store David Jones, we came upon a delectable cookie–the brandy snap creme cookie. Apparently it is a secret recipe by the Cookie Man. I know it’s secret because I wrote to them to beg for the recipe.
The cookie part was crisp and crunchy without being hard (probably because it has about 10 pounds of butter in each cookie). I have searched for recipes, but all the brandy snap cookie recipes I’ve found have been for the rolled cookie. I suppose you could just skip the rolling part, right? The filling was no namby whipped filling; it was dense and substantive and very creamy. We would like to replicate this cookie as closely as possible, but we need your help. Any ideas? Suggestions? Guesses? All you Aussies out there should go running to your closest David Jones or Cookie Man!
I’ve made flat brandy snaps – it’s what happens if you lack the motivation and/or the basic motor skills to roll them.
The filling looks maybe like a mascarpone cream filling?
MmmmMMMMMmmmm … David Jones food hall.
I love Cookie Man cookies, but haven’t tried those ones. I’ll have to track them down on my next trip home. Doesn’t DJs food hall rock?
Or a butter cream filling like from a melting moment?
Know the ones. Veryyyyyy nice. More butter than a cow would care to know about, a leeetle bit of sugar, brandy, and a smidge of flour to hold it together, and let the butter melt them into a flat shape. Not sure about the cream, but I’d throw anything artificial and sugary in there.
Now I’m thinking about brandy snaps.
Hi! My name’s Britt, and I live in Australia, and think I have the answer hehe! Firstly, I just stumbled across your blog when I was looking for tote bag patterns (Your Tote 101 is fabulous! Thanks for that!). Then I was just skimming through a few entries when I found this question. My brother actually works at the David Jobnes Cookie Man, would you believe it! AND he is their resident Brandy Snap maker! So after a quick phone call to him, he basically said that
1) The actual biscuit is essentially an ANZAC biscuit (do a google search and you will find the recipe easily)but without the oats.
2)The filling contains brandy essence, pre-made whipped cream and brown sugar.
3) The filling is piped onto the first biscuit and then must be stored in a refrigerator.
Hope that helps!
Britt:-)
Hi — It looks like you got the best answer possible from your source at Cookie Man. As for the rolling question, based on the uneven baked edges it looks like the cookie was not rolled or cut. I think it was scooped onto a tray and then melted flat while baking (resulting from the million pounds of butter). Good luck!