photo by MsBindy
- Ready In:
- Heat the butter, sugar, syrup, lemon juice and brandy gently together in a saucepan until the brandy melts and the butter melts and the sugar has dissolved. Remove the pan from the heat, mix in the flour and ginger and leave to cool.
- Preheat the oven to 190ºC, line 2 baking trays with non-stick baking paper and place 6 teaspoons of the mixture, placed well apert on each. Bake for 8-10 minutes, or until lightly browned. To ensure enough time to roll the brandy snaps, put one tray into the oven 5 minutes before the other.
- Remove the brandy snaps from the oven and cool on the baking tray for a few seconds, then lift the biscuits off with a palette knife and roll around wooden spoon handles. If they become too hard to roll, pop them back in the oven for a few seconds. When firm, remove from the spoon handles and cool on a wire rack. Repeat with the remaining mixture.
- To fill the brandy snaps, spoon the cream into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits.
- Serve as soon as they are filled.
Questions & Replies
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Very simple recipe to put together! Great flavor! This was my first time attempting these special biscuits. I did make 2 small changes -- added a bit of lemon zest as well as the juice and added a few shakes of nutmeg. Everything else was as listed. I couldn't decide exactly how slim or large I wanted the delicate tubes. My husband, a New Zealand kiwi by birth has had Brandy Snaps before and said the size of the rolled wooden spoon was most authentic. I didn't have any problem with the cookies sticking as I lined the baking sheet with parchment paper and sprayed the paper as well. In hind sight, the cookies have plenty of butter in them and spraying the parchment wasn't necessary. My only problem was exactly how long to cook them. It seemed they continued cooking even after removed from the oven, so getting them just the right golden color was tough, but doable. Thanks so much for the great recipe!
These were fun to make. There is most definitely some technique required with rolling these. Make sure that you have at least 6 wooden spoons ready! I found that I needed to leave them on the tray for about 30 seconds before I could begin rolling. Before that they were too soft, and if I waited too long after that, they crisped up. Also, be careful not to roll them too tight around the spoon handle or they will stick right on...I speak from experience :) Let's see....We don't have 'golden syrup' around here, so I understand that an inferior but acceptable substitute is corn syrup, so that is what I used. The biscuits were quite greasy. I'm not sure if that is because of the corn syrup, or if that is just the way they are. I would say that my greatest difficulty with these was that my baking trays are a little warped and the biscuits just ran together. All I did was just carefully take a knife and separate them slightly as they first came out of the oven. The round shape is not so important, in fact it is hardly noticable one the biscuits are rolled. These are also very rich biscuits. I ate 2 and could not eat another! I view that as a positive attribute...lol
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!