Brandy Snaps

Brandy Snaps

Time: 24 hrs 5 mins


  • 3 tablespoons golden syrup
  • 90 g butter
  • 1/3 cup brown sugar, lightly packed
  • 1/3 cup all-purpose flour, sifted
  • 1 teaspoon ground ginger
  • whipped cream, for serving


  • 1 Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
  • 2 Remove from the heat and add the sifted flour and ginger; mix well.
  • 3 Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will).
  • 4 To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
  • 5 Have ready 3 wooden spoons.
  • 6 Using a spatual or knife, lift brandy snaps from tray.
  • 7 Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
  • 8 Repeat on cold trays with remaining mixture.
  • 9 Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
  • 10 Alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.
Brandy Snaps Brandy Snaps Reviewed by eri on 23:16 Rating: 5

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