Brandy Snaps

brandy snaps

Fore note:

The Brandy Snaps have always been an inspiration for baking. The technique and perfection required give you a real high while baking them. This is the non-alcoholic version of the snaps and they are just as scrumptious as the one with brandy.

Cuisine : Classic

Course : Desert

Skill Level : High


55 grams butter

55 grams Demerara sugar

55 grams Golden syrup

50 grams plain flour

½ tsp. ground ginger

½ tsp. lemon juice

¼ tsp. vanilla extract


Pre heat the oven at 160C

Measure the butter, Demerara sugar and golden syrup in a saucepan and melt them on a low heat until all the sugar melts. Make sure the heat is not too much and the sugar melts slowly but completely into a smooth shiny mixture.

Once all the sugar is melted, remove from heat and let it cool for 1 min only. Then sieve the ground ginger and flour and mix thoroughly. Now add lemon juice. And mix again.

Grease a baking sheet on a baking tray and spoon the mixture on the tray with lot of space between each one. You can only spoon max of 4 brandy snaps in a medium sized tray.

Keep checking the snaps because they are easy to burn. 20 mins into baking or once the mixyure spreads evenly and becomes lacy and golden brown, remove from the oven and cool for 1 min. The snaps will still be soft.

Take a wooden spoon with thin ends and roll the snap to give it a cylindrical shape. And leave to cool.

Once it is cool, they should be hard enough to handle and are ready for the filling.

The snaps itself will keep in an airtight tin for a week but make sure you fill them only before serving.

Whip up some double cream, sugar and pipe the cream into the brandy snaps carefully from both ends.

You can get very creative and use the snaps and have a variety of fillings of choc and fruits in them if you shape them slightly differently.

So get baking!



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