Homemade Brandy Snaps
Crispy, golden homemade brandy snaps made with butter, golden syrup and ginger. Thin, lacy and perfect for filling with whipped cream.
Ingredients
- 60 grams butter
- 60 grams golden syrup
- 60 grams brown sugar
- 1 tsp ground ginger
- 60 grams flour all purpose
- 1 tsp lemon juice
- 1 tsp brandy optional
Instructions
- Preheat oven to 180°C (170°C fan) and line two trays with baking paper.
- In a small saucepan, melt butter, golden syrup and brown sugar over low heat until smooth. Don’t let it boil... just melt it together and then take it off the heat.
- Stir in the ginger and lemon juice (and brandy if you’re using it). Add the flour and mix until smooth. Let it sit for 5 minutes. It’ll thicken slightly.
- Spoon small teaspoon blobs onto your lined tray. Leave heaps of space...they spread like crazy. Bake 7–9 minutes until deep golden and bubbling.
- As soon as they come out roll around a wooden spoon handle for tubes, drape over an upside-down muffin tray for baskets, or just leave them flat. They set quickly, so don’t muck around. Let cool completely until crisp.
- Once completely cool, pipe or spoon your chosen filling into the brandy snap shells just before serving.
Notes
Golden = flavour. Bake until deep golden and bubbling... pale = chewy.
Work fast when shaping. They set quickly. If they harden before you roll them, pop them back in the oven for 20–30 seconds to soften.