Here are some brandy snaps I made, and if you’re looking for an easy baking treat, it doesn’t get much easier than this. I rolled these, but you can also leave them flat. They are just as tasty! For good measure, I dipped mine in chocolate… I adapted the recipe from an old Cordon Bleu dessert book.
- 230 gm butter (room temperature)
- 230 gm sugar
- 230 gm flour
- 80 gm golden syrup
- 2 teaspoons ginger
- 1 tablespoon brandy
What to do:
- Heat the oven to 180C and lightly grease a baking tray.
- Put the golden syrup, butter and sugar in a pan and cook over medium heat until the butter is melted and the sugar dissolved.
- Remove from the heat and stir in the flour, ginger, and brandy.
- Put small, teaspoon portions on the baking pan, about four inches apart. I used a piping bag, which makes things easier, since the dough is a bit sticky.
- Bake for 7 minutes, until golden brown.
- Remove and allow to cool on the baking tray for about five minutes before removing.
- That’s it!
- If you want to roll them, as I did, butter the handle of a wooden spoon. After you remove the cookies from the oven, leave them for a minute or so (or they will fall apart), then wrap them around the spoon handle, holding them in place until they take the shape.
- If you want to dip them in chocolate, melt about 100 gm chocolate. Transfer to a small cup or bowl. Dip the cookies, and place on a non-stick baking sheet until they are dry.
Makes about 40 cookies.