Brandy Snaps

Name: Brandy Snaps
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 12 pieces
Ingredients: 4 tablespoons butter; 2 tablespoons golden syrup; ¼ cup caster sugar; ½ cup flour; 1 teaspoon ground ginger; 1 teaspoon brandy; 1 teaspoon finely grated lemon zest; 2 cups whipping cream; 4 tablespoons cognac; baking sheet; parchment paper; Cooling rack; Wooden spoon with thick handle

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 10 mins
Servings
12 pieces
Calories
2398 kcal
Course
Dessert
Cuisine
British

Brandy Snaps

Violet Hamilton

Report

Brandy snaps are a popular over-baked cylindrical dessert in the UK, Ireland, Australia and New Zealand.

Share:

I Made This!

Be the first!

Print

14 people printed this

Save this

Be the first!

Ingredients

Servings

For the dough

4 tablespoons butter
2 tablespoons golden syrup , raw sugar syrup
¼ cup caster sugar
½ cup flour , sifted
1 teaspoon ground ginger
1 teaspoon brandy , or rum
1 teaspoon finely grated lemon zest

For the filling

2 cups whipping cream , very cold
4 tablespoons cognac (or more to taste)

Equipment

baking sheet
parchment paper
Cooling rack
Wooden spoon with thick handle (or stainless steel tube)

Add to Shopping List

Instructions

Dough

Melt butter and golden syrup in a non-stick saucepan over low heat.
Remove from the heat and add the sugar, flour, ginger, brandy (or rum) and lemon zest. Mix everything together with a wooden spoon.
Preheat the oven to 375 F (190°C).
On a baking sheet lined with parchment paper, place teaspoons of dough, spacing them at least 2 inches (5 cm) apart.
Spread the piles with the fingertips to form circles.
Bake for 7 to 10 minutes, watching them very closely throughout as they burn very quickly due to their high sugar content.
When they come out of the oven, they should have a golden color.
Right out of the oven, wrap the circles around a stainless steel tube or the thick handle of a wooden spoon, to shape them into a cylinder. Do not wait as they can harden quickly and can no longer be rolled.
When rolled, gently place each brandy snap on a cooling rack, seam side down.
Then carefully remove each cooled and molded cylinder from the stainless steel tube or wooden spoon handle and roll more until the tiles are exhausted.
If the brandy snaps get too hard, simply place the baking sheet on low heat, or in a hot but turned off oven, to soften them a bit.