Brandy Snaps








A recipe for you to enjoy!

Yummie Brandy Snaps!


90 g butter

90 g Demerara sugar

90 g golden syrup

90 g plain flour

¾ tsp ground ginger

¾ tsp lemon juice

Method:        Line baking tray with baking parchment.

Combine butter, sugar and syrup in saucepan and heat gently until ingredients have melted and dissolved.  Cool slightly and sift in flour and ginger.  Add lemon juice and stir well.

Place 2 tsps of mixture on baking tray, making sure to leave lots of room for biscuits to spread out; only  do four to each tray.   Oil handles of 4 wooden spoons.

Bake in preheated oven at 160o/Gas 3 for about 8 minutes until mixture spreads out to form large think golden rounds.

Remove from oven and leave 1-2 minutes to firm slightly. Lift biscuit from paper using a palette knife and turn it over the handle so that rough side is on outside and wrap around the wooden handle; be careful not to get your hands burnt!  Repeat with remaining biscuits.  If mixture hardens before you can get them on to the handle and moulded, just reheat for a few seconds and the mixture will be manageable again.

Place on a wire tray to cool and fill with cream or just serve with a bowl of whipped cream and let guests dip their own snap into the cream;  absolutely delicious!


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