Brandy Snaps

Recipe by JustJanS
READY IN: 24hrs 5mins




  • Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
  • Remove from the heat and add the sifted flour and ginger; mix well.
  • Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will).
  • To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
  • Have ready 3 wooden spoons.
  • Using a spatual or knife, lift brandy snaps from tray.
  • Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
  • Repeat on cold trays with remaining mixture.
  • Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
  • Alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.