I love EATING Brandy Snaps, but I don’t particularly like MAKING them. You need a quick and skilled hand to handle the snaps when they are hot – however, they are quick to make and delicious – and you can pre-make them in advance if serving them for a dinner party.
Brandy Snaps
Course: Desserts, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
60 gram Butter
60 gram White sugar
2 tsp Ground ginger
60 gram Plain flour
2 tbsp golden syrup
Directions
- First of all set up a simple double boiler – grab a large saucepan of water and find a metal basin that will sit comfortably over the saucepan. 1/2 fill the saucepan with water and heat gently.
- Pre-heat the oven to 180 degrees and and line two or three baking trays with baking paper and set aside.
- Place the butter, sugar, syrup and ginger into the basin and heat over the water until the ingredients are melted and combined (use a whisk to bring together).
- Stir in the flour very slowly until the mixture is combined – it will be a very wet mixture. Spoon dessertspoons of the mixture onto the baking paper – allowing plenty of room to spread (say only do two biscuits per tray).
- Pop in the preheated oven and bake for five minutes until lightly browned.
- Let the biscuit cool for a minute or two then slide a butter knife under the biscuit and roll them up around the knife, and slide off. When cold, fill with fresh cream and serve with coffee.
Notes
- The unfilled biscuits will keep for a week in an airtight container.
Very tasty, thankyou!