Brandy snaps

Brandy snaps

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(5 ratings)

Prep: 10 mins Cook: 8 mins

Easy

Makes 12-16 approx
Making these homemade crispy biscuits is easier than you think - best served with vanilla ice cream or piped cream

Nutrition and extra info

Nutrition: per snap

  • kcal76
  • fat3.7g
  • saturates2.2g
  • carbs10.2g
  • sugars7.4g
  • fibre0.2g
  • protein0.4g
  • salt0.1g
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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g brown sugar
  • 50g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 50g plain flour, sifted
  • ¼ tsp ground ginger
  • half a lemon, zest and 1 tsp juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • sunflower or vegetable oil, for greasing

Method

  1. Preheat the oven to 180C/ 160 fan/ gas mark 4 and two baking trays with baking parchment.

  2. Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.

  3. Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a cigar and two heaped teaspoons is enough for a basket. Space them well apart as they will spread. Cook in batches for 8 – 10 mins until set, golden brown and lacy in appearance. Do not allow to go too dark as they will taste bitter. Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing.

  4. You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top ‘presentation’ side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you’ll see.

  5. Pipe whipped cream into the cigars or use the baskets or cones for ice cream and berries. If not using straightway, store in an airtight container for up to 5 days.

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Comments, questions and tips

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Crumbortwo
9th May, 2013
5.05
Great. I find they stick to parchment so better off lightly greasing a baking tray.
clishman
26th Oct, 2012
5.05
This was my first time making them and it wasn't too hard. they were delicious. make sure to shape them before they're cool otherwise it won't work.
jen_02
19th Oct, 2012
4.05
These were fun to make but as it was my first time making them I wouldn't say they were easy! However the end result was yummy. I took a whole plate of them to a dinner party and they looked impressive and disappeared very quickly. Maybe I was using poor quality baking paper but the first batch I made stuck to the paper and I had to throw out. I just lightly greased the tray for the rest and they worked perfectly. I was also over cautious for the next batch not to over cook them so cooked them for maybe 8mins but the end result was more chewy rather than "snap". They were just things I learnt for next time. Well worth a go!
torisian
18th Dec, 2013
Can these be made a day or two ahead or are they only good fresh? Thanks
CakeQueen1
18th Jul, 2016
5.05
They are good for five days but best fresh!
goodfoodteam's picture
goodfoodteam
24th Dec, 2013
You can make them ahead just make sure you store them in a cool dark place in an airtight container.
CakeQueen1
18th Jul, 2016
5.05
It was my first time making these and I figured it would be easier to bake them on parchment and then when they come out of the oven lift up the parchment and place them on a cold surface so they cool quicker. The only problem I did find was that they set a lot quicker so you have to be quick. If you don't have any type of baking parchment you can use a spatula to pick them up and put them good side down on a clean, cold surface and it works just as well. Remember: grease the parchment (I found that i didn't have to because they came straight off because of the grease but to be on the safe side I will grease it next time!)
CakeQueen1
18th Jul, 2016
5.05
It was my first time making these and I figured it would be easier to bake them on parchment and then when they come out of the oven lift up the parchment and place them on a cold surface so they cool quicker. The only problem I did find was that they set a lot quicker so you have to be quick. If you don't have any type of baking parchment you can use a spatula to pick them up and put them good side down on a clean, cold surface and it works just as well.
EmberBlack
30th May, 2016
I can understand your frustration. Don't use the brown baking parchment, the best baking paper I have ever found is the white one you get in poundland. I have never had anything stick to it and I used it today for my brandy snaps and it worked perfectly. Also use a palette knife to slide under the snaps and they'll come off perfectly :) I hope this helps and don't give up, we control the bake the bake does not control us!
Bakerfan
21st Mar, 2016
1.3
I wish I had read the comments before making these! Why don't you amend the recipe? I am so incensed it has inspired me to log in and rate this....they stick to the parchment!!! As everyone else has commented! Why don't you amend this to say grease a baking tray?? I've now ruined the ingredients...they're impossible to get off the parchment without ending up with a slimy sugary lump and I'm now trying to fix the problem....not happy!
mumof5kids
6th Feb, 2016
Use baking parchment,the silicon kind,and cut into large circles. Put the mixture onto the circle,and when it's cooked,turn the parchment over onto the mould. It helps to fix it on without burning your fingers,and the parchment will not stick!
Mataeus
21st Nov, 2013
The ingredients are great. The method is atrocious! Following the above will lead to burnt discs that do not come off the baking paper. Use a teaspoon and a half for cigar rolls. Three to a tray in a triangle formation. Grease the tray with butter, do not use baking paper - it will glue to it. Cook in the centre of the oven on 160c, for about 8 minutes. Leave until just firm, then carefully 'flip up' from the tray with a thin spatula, to make sure they're not sticking. Then roll around your wooden spoon handle.