Home Recipes Desserts Brandy Snaps

Brandy Snaps

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.

Prep Time: 1 hour
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Ingredients

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

Method

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.

Ratings

Monique Farrell
Auckland

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