Brandy Snaps Recipe

Brandy Snaps Recipe

Ingredients: Makes 16

50 g/2 oz butter
50 g/2 oz caster (superfine) sugar

30 ml/2 tbsp golden (light corn) syrup

50 g/2 oz plain (all-purpose) flour

2.5 ml ground ginger
5 ml/1 tsp brandy
Finely grated rind of 1/2 lemon (optional)

Whipped cream (optional), to serve


Line two baking (cookie) sheets with non-stick baking parchment. Melt the butter, sugar and syrup on a saucepan over a gentle heat. Sift in the flour and ginger and add the brandy and lemon rind, if using. Mix thoroughly until well blended. Drop 5 ml/1 tsp amounts of the mixture 10 cm/4 in apart on the baking sheets and bake in a preheated oven at 180C/ 350F/gas mark 4 for 710 minutes until golden brown and bubbly.

Meanwhile, grease the handle of a wooden spoon. Remove the first sheet of biscuits from the oven and quickly lift off the baking sheet with a fish slice. Mould loosely around the wooden spoon handle, one at a time, then cool on a wire rack. If the biscuits harden before you get a chance to mould them, return to the oven for a few minutes to soften. Store in an airtight container for up to 1 week. Serve with a little whipped cream piped or spooned into each end of the brandy snaps, if liked.

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