Brandy Snaps
Sweet, lacy, crunchy biscuits. Easy to make, delicious filled with cream or made into little ice cream bowls. A special dessert with minimal effort.
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Servings: 12 snaps
INGREDIENTS
- 50 g Block Margarine or Butter
- 50 g Soft Light Brown Sugar
- 2 tbsp Golden Syrup (see Golden Syrup note below)
- 50 g Self-raising Flour (see Self-raising Flour note below)
- 1 tsp Brandy or Lemon Juice
- ½ tsp Ground Ginger or Cinnamon
INSTRUCTIONS
- Preheat your oven to 180°C (160°cCfor fan-assisted ovens, Gas Mark 4 or 350°F) and line a couple of
baking trays withgreaseproof paper . Set aside. - In a medium-sized pan, gently melt the butter/margarine, sugar and golden syrup over a low heat.
- Remove the pan from the heat before adding the flour, brandy/juice and ginger/cinnamon. Mix everything together until you have a paste-like dough (it will be more paste-like the warmer the mixture is - as it cools, it will resemble more of a dough).
- Spoon small amounts (about 1-2 tsp) of the mixture onto your pre-lined
baking trays , leaving plenty of space between them - they do spread quite a lot! Will repeat with the remaining mixture in batches, so don't try to fit it all in one go. - Place your
baking trays into your preheated oven and bake for 8-10 minutes, until the edges are a nice golden brown. - Remove from the oven and cool for a couple of minutes before using a palette knife to lift your biscuits off the
trays . And while still warm, gently wrap the biscuits around the handle of a wooden spoon, with the flat side down (you want the nice lacy effect from baking to be on show). Place onto a wire cooling rack to cool completely. - Repeat this process with the other biscuits. If your biscuits cool too quickly and are no longer pliable, simply pop them back in the oven for a minute to warm back up.
- Once cool and ready to serve, you can pipe some freshly whipped cream into your Brandy Snaps or serve with ice cream.
If you don't have many wooden spoons, or would prefer a different look, you can instead drape the biscuits over a rolling pin to make little taco shells, wrap around cream horn/cannoli cones, or on an upturned cupcake tray to make little bowls.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Golden Syrup:
Golden syrup is a classic British baking ingredient. If you don’t have any, light corn syrup is the closest substitute. For more information, including substitutions, where to buy it and how to make your own, see my Golden Syrup Ingredient Guide.Self-raising Flour:
Don’t have self-raising flour? For this recipe, simply whisk together 50g (6 tablespoons) plain flour and ¾ teaspoon baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-Raising Flour Ingredient Guide.Tried this recipe?
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