Eggless Brandy Snaps with Pistachio Filling

1. Take a small pan and add 25 gm melted butter

2. Add 25 gm brown sugar and stir

3. Add 25 gm honey and continue stirring

4. Heat the pan on medium flame until the mixture is well combined

5. Turn off the stove and add a pinch of grated ginger

6. Add 2 drops lime juice and mix well

7. Add 25 gm plain flour and stir until incorporated

8. Prepare a baking tray with parchment paper

9. Pour 1 teaspoon of batter for each cookie, leaving enough space between them

10. Preheat the oven for 10 minutes and bake the tray at 180°C for 10 minutes on the middle rack with both heating elements on

11. In a mixing bowl, add 120 gm melted white chocolate

12. Add 1 teaspoon cooking cream and mix

13. Add finely chopped California pistachios and transfer the mixture to a piping bag

14. Remove the tray from the oven

15. Use a rolling pin to shape the warm cookies by rolling them over the pin and folding them

16. Fill each shaped cookie with the pistachio ganache using the piping bag

17. Garnish by sticking chopped California pistachios on both sides of the filled cookies

Tips

1. Mix all ingredients when the mixture is warm for best results

2. The batter expands during baking, so ensure adequate spacing on the tray

3. Use an electric or hand beater to make the ganache fluffy

4. Soak California pistachios in lukewarm water before chopping for better texture