Brandy Snaps

The perfect crunchy vehicle for whipped cream. They keep well in an airtight tin, but fill them just before serving to keep them snappy.

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Tips Photo credit: Edmonds Illustrated Cookbook 98
Ratings (1)
Prep Time: 1 hour Servings: Makes 16
  • 3 Tbsp golden syrup

    75g soft brown sugar

    75g butter

    ½ tsp finely grated lemon zest

    ½ cup Edmonds standard flour

    1 tsp ground ginger

    150ml cream, whipped and flavoured with a little brandy

  • 1. Preheat the oven to 180˚C. Grease several baking trays very lightly.

  • 2. Put the golden syrup, brown sugar and butter into a saucepan and heat gently, stirring, until melted together, but not boiling. Pour into a mixing bowl and cool for 5 minutes.

  • 3. Add the lemon zest, sift in the flour and ginger, then mix well.

  • 4. Drop the mixture in small teaspoonfuls onto the trays, allowing 4 to a tray. They will spread so keep them well apart.

  • 5. Bake one tray at a time for 8–10 minutes until the brandy snaps have spread out and are golden brown.

  • 6. Leave them on the tray for a minute or two to set, then lift them one at a time with a spatula and roll around the handle of a wooden spoon, or a conical cream horn mould. Leave on a rack to cool, join side down.

  • 7. Fill with whipped cream just before serving.


Monique Farrell
Monique Farrell

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