1. Home>
  2. Recipes>
  3. Recipes B>
  4. Brandy Snaps
Makes12 snaps
Preparation Time1 hour 30 minutes
Cooking Time10 minutes
Oven Temp160°C
Oven SettingFan Forced

Brandy Snaps

Brandy snaps are a common dessert food in the UK , Ireland, Australia and New Zealand. Brandy snaps are edible tubular brittle sweet baked casings which are typically 10cm long and 2cm in diameter. They are usually served filled with whipped or Chantilly cream flavoured with whiskey.

They are made from a mixture of golden syrup, flour, ginger, cream, sugar and butter and are baked briefly as a flat round disc that is then rolled while still hot and soft. They can be varied to make Ginger snaps by adding ground ginger, cloves and cinnamon.

Brandy baskets are the same except that they are formed into a cup rather than rolled. This is done by draping the disc over a short, cylindrical object such as a ramakin whilst cooking in the oven. Brandy snap baskets are usually used to contain ice cream or cream and topped with berries.

Ingredients

Method

  1. Preheat oven.
  2. Place the sugar, golden syrup and butter in a saucepan and place over medium heat. Allow butter to melt and mix into all the other ingredients, but do not allow it to boil.
  3. Remove from the heat when all ingredients are melted into a syrup, add flour and stir with a wooden spoon until all is combined.
  4. Pour mixture into a container and refrigerate for 1 hour.
  5. Lightly grease several baking sheets. When mix is cold and hard, take one teaspoonful at a time and roll each into a small ball.
  6. Place balls on the sheet at regular intervals, leaving plenty of room between for spreading. When sheet is full, dip your fingers into cold water and flatten the balls so that they are quite flat.
  7. Place the sheet in the oven and bake for 5-8 minutes or until all the biscuits are bubbling and have coloured slightly. Remove sheet from oven and cool slightly before attempting to remove biscuits.
  8. When biscuits have firmed slightly, peel them from the sheet carefully, using a palette knife or spatula, and lay each one quickly over a wooden rolling pin or similarly sized object. Cool around the mould.
  9. Snaps can also be moulded around brandy snap cones, available from good kitchenware shops.
  10. When cold, lift from the mould and either leave plain or fill with fresh whipped cream, custard or fresh fruit.

Variations

To make Ginger Snaps, add 1 tsp each of ground cinnamon, ginger and cloves to the flour.