50g Kerrygold butter
50g brown sugar
50g golden syrup
50g plain flour
1/4 tsp ground ginger
250g Kerrygold butter
250g icing sugar
1 tsp vanilla extract
200g pistachio, chopped
150g melted dark chocolate
For the brandy snap,
In a pot set over medium heat, combine the butter, sugar and golden syrup and heat until combined.
Stir in the four and ginger and mix to remove lumps.
Place this in a container, in the fridge to firm up for a few hours.
Preheat your oven to 180C/160C fan/350F/ Gas 4.
Divide the brandy snap mix into 12 balls and place 4 of these onto a lined tray.
Allow plenty of room as they will spread during baking.
One tray at a time, place into the oven and bake for 8-10 minutes until golden brown.
Carefully remove the tray and allow the brandy snap to firm up for 10-15 seconds.
You’ll need to move as fast as you can before they firm up, hence only baking four at a time.
Using a pallet knife, lift them up and wrap the brandy snap around a narrow tube, this could be the handle of any kitchen utensil or I keep the cardboard inner roll from cling film and it works perfectly.
Repeat this process until all 12 brandy snaps are cooked.
Once the brandy snaps cannoli have cooled completely, dip each end in melted chocolate and chopped pistachios
For the filling, add the room temperature Kerrygold butter, icing sugar and vanilla to a mixing bowl and beat until soft and creamy. Place this into a piping bag fitted with a star nozzle.
Place the nozzle in each end of the cannoli and fill with the delicious vanilla buttercream.
Keep at room temperature when serving.