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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.
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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
After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.
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Brandy snaps
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