Brandy snaps

Brandy snaps

By
From
Leiths How to Cook
Makes
12-15
Photographer
Peter Cassidy

These round brandy snap biscuits can be shaped into baskets, tuiles or tubes that can be filled with cream.

Ingredients

Quantity Ingredient
a little bit oil, to grease
100g butter
100g caster sugar
90g golden syrup
1/2 lemon
100g plain flour
pinch ground ginger

Method

  1. Heat the oven to 190°C. Line a baking sheet with baking parchment. Lightly oil any moulds you will need: the base of a timbale or jam jar for a basket, a rolling pin for a tuile or the handle of a wooden spoon for a tube.
  2. Put the butter, sugar and syrup into a small saucepan, place over a low heat and stir until the sugar and butter have melted. Remove from the heat and leave to cool to room temperature. Squeeze the juice from the lemon and measure 1 tablespoon.
  3. Sift the flour and ginger into the cooled mixture (if too hot the mixture will turn lumpy), stir well, then stir in the 1 tablespoon lemon juice.
  4. Place teaspoonfuls of the mixture on the prepared baking sheet, at least 10 cm apart as they will spread out considerably. You need to bake them in batches of 4 or 5 at a time; this will also give you time to shape them before they cool down. Bake in the oven for 5–7 minutes, or until an even, deep golden brown.
  5. Remove from the oven and leave to set for just 30 seconds. Remove from the baking sheet one at a time, using an oiled palette knife to prevent them sticking, to a second oiled baking sheet for flat biscuits, or over your chosen mould, if shaping. Leave for a few minutes until just set on the moulds, then transfer to a wire rack to cool. You might need to warm the remaining brandy snaps in the oven to make them pliable again if they get too firm to mould.
  6. Repeat with the remaining mixture, cooking and shaping in batches. They will keep for a few days, stored in an airtight container.
Tags:
Leiths School of food and wine
cookery course
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