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Brandy snaps recipe
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Irresistible brandy snaps, ideal with gingerbread cheesecake or enjoyed solo.
Ingredients:
  • 40g softened butter
  • 55g (1/4 cup) brown sugar
  • 53.60 gm golden syrup
  • 50g (1/3 cup) plain flour
  • 1.25 gm ground ginger
  • 1 tsp brandy
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Preheat your oven to 180°C (160°C fan forced). Combine 40g of softened butter, 55g (1/4 cup) brown sugar, and 2 tablespoons of golden syrup in a saucepan over low heat until completely dissolved. Remove from heat.
  • Add 50g (1/3 cup) plain flour and 1/2 teaspoon ground ginger, then mix well. Drizzle in 1 teaspoon brandy and stir until the mixture is smooth. Line a baking tray with baking paper.
  • Spoon 2 teaspoons of mixture onto prepared tray, shaping into discs. Repeat twice, ensuring space for spreading. Bake for 8 minutes or until bubbly and golden.
  • Rest the snaps for 30 seconds. Using a palette knife, swiftly wrap a snap around a wooden spoon handle and press the ends to seal them.
  • Let it sit for 1 minute to set, then carefully slide off the spoon onto a wire rack. Repeat the process with the remaining mixture to yield a total of 12 portions.
  • In a bowl, whisk together 125ml (1/2 cup) thickened cream and 2 tablespoons double cream until stiff peaks form. Transfer the mixture into a piping bag fitted with a fluted nozzle and fill both ends of snaps by piping the cream mixture into them.

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