Brandy snaps
Item 1 of 1
This super-simple brandy snaps recipe will have you whipping up batches of this classic sweet snack in no time. Once baked, brandy snaps can be enjoyed as the are, dipped in chocolate or piped with chantilly cream or mousse.
First published in 2016
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Ingredients
Metric
Imperial
Brandy snaps
- 50g of golden caster sugar
- 50g of golden syrup
- 50g of butter
- 1 tsp lemon juice
- 1 tsp brandy
- 50g of plain flour
- 1/2 tsp ground ginger
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Method
1
Preheat an oven to 170°C/gas mark 3
2
Place the sugar, golden syrup, butter, lemon juice and brandy in a small saucepan and heat to melt the butter and dissolve the sugar
3
Leave to cool slightly before mixing with the dry ingredients to form a paste
4
Line a baking tray with parchment paper and drop teaspoons of the mixture at intervals along the tray. Smooth out into a circle with the back of the teaspoon
5
Bake for 6–8 minutes until golden brown
6
Leave to cool slightly before rolling around the handle of a wooden spoon to shape. Leave to set until hard and cool
7
You can also make brandy snap baskets by baking tablespoons of the mixture before draping over the base of upturned glasses once cooked
8
Store in an airtight container – they are best eaten the day they are made
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