Brandy snaps

This brandy snaps recipe shows how to make brandy snaps and brandy snap baskets.  These look and taste great and are mostly filled with cream when served.

 

Method

  1. Pre-heat the oven to 160°C (Gas Mark 3).
  2. Lightly grease a shallow or flat baking tray (or use a non-stick mat).
  3. Melt the margarine, golden syrup and sugar in a clean saucepan over a medium heat.
  4. Remove from the heat and using a wooden spoon, stir in the flour, ginger and brandy.
  5. Place a small teaspoon of the mixture onto your baking tray and put in the pre-heated oven for about 5-6 minutes.
  6. Remove from the oven and allow to cool for a few moments.
  7. Carefully, roll the warm biscuits around a handle of a wooden spoon or small rolling pin.  Allow to cool and remove the handle of the wooden spoon or rolling pin.
  8. Place them on a wire cooling rack to cool completely.
  9. When ready to serve, fill the brandy snaps with whipped cream.

Brandy snaps – hints and tips

It is best to only bake 2-3 brandy snap biscuits at a time.

The mixture will spread in the oven so give plenty of room.
 

Ingredients

Prep Time: 5 mins
Cook Time: 25 mins
Serves: 2-3 portions
  • 50g margarine
  • 50g caster sugar
  • 2 tablespoons golden syrup
  • 50g self-raising flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon brandy

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