Brandy Snaps

PennyAuthorPenny
00DifficultyBeginner

A Christmas staple when I was growing up

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Yields12 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 50g butter
 50g brown sugar
 50g golden syrup
 50g plain flour, sifted
 ¼ tsp ground ginger
  zest of 0.5 lemon
  1 tspn lemon juice juice
 1 tspn brandy
 vegetable oil to grease

1

Heat oven to 180C

2

Line 2 baking trays with greaseproof

3

Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted.

4

Put the flour and ginger into a bowl and make a well in the centre.

5

Add the lemon zest and juice and the brandy.

6

Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.

7

Use a teaspoon to dollop 3 - 4 heaps of mixture onto the lined baking tray. Space them well apart as they will spread.

8

Cook for 8 – 10 mins until set, golden brown and lacy in appearance.

9

Try not to let them go too dark as they will taste bitter.

10

Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing.

11

Shape into cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time.

12

Slide off the handle

13

Work quickly and cool on a wire rack

14

Fill with whipped cream to serve

Ingredients

 50g butter
 50g brown sugar
 50g golden syrup
 50g plain flour, sifted
 ¼ tsp ground ginger
  zest of 0.5 lemon
  1 tspn lemon juice juice
 1 tspn brandy
 vegetable oil to grease

Directions

1

Heat oven to 180C

2

Line 2 baking trays with greaseproof

3

Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted.

4

Put the flour and ginger into a bowl and make a well in the centre.

5

Add the lemon zest and juice and the brandy.

6

Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.

7

Use a teaspoon to dollop 3 - 4 heaps of mixture onto the lined baking tray. Space them well apart as they will spread.

8

Cook for 8 – 10 mins until set, golden brown and lacy in appearance.

9

Try not to let them go too dark as they will taste bitter.

10

Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing.

11

Shape into cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time.

12

Slide off the handle

13

Work quickly and cool on a wire rack

14

Fill with whipped cream to serve

Brandy Snaps

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