RECIPES DESSERTS

Brandy Snaps

Brandy Snaps

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 5
Difficulty Medium

Rating (click to rate)

be the first to rate this

Ingredients

  • 60 g Butter
  • 60 g White Sugar
  • 2 tsp Ground Ginger
  • 60 g Plain Flour
  • 2 tbsp Golden Syrup

Nutrition Information

Qty per
40g serve
Qty per
100g
Energy 188.35946573751kcalcal 471.5824589092kcalcal
Protein 0.24390243902439gg 0.61064152777625gg
Fat (total) 7.8571428571429gg 19.671380644792gg
 - saturated 7.8333333333333gg 19.611770400414gg
Carbohydrate 29.626016260163gg 74.172590907222gg
 - sugars 22.047619047619gg 55.199086294174gg
Dietary Fibre 3.7915214866434gg 9.4925679401218gg
Sodium 111.92799070848mgmg 280.22630491332mgmg

Nutritional information does not include the following ingredients: Ground ginger

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.

 

Method

  1. 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.

  2. 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.

  3. 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.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

Ask a Question

Close sidebar