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Brandy snaps

Chewy, spicy fingers filled with brandy cream – utterly irresistible.

50g butter, chopped

1/3 cup (70g) brown sugar

1/4 cup (60ml) golden syrup

1/3 cup (50g) plain flour

1 tsp ground ginger

2/3 cup (160ml) thickened cream

2 tsp brandy

1 tbs icing sugar mixture

1. Preheat oven to 180°C. Line a tray with baking paper. Combine the butter, brown sugar and golden syrup in a saucepan and cook over medium heat, stirring, for 2-3 minutes or until butter melts and sugar dissolves. Set pan aside for 5 minutes to cool slightly.


2. Add the flour and ginger to the mixture and stir to combine. Drop four teaspoonfuls of mixture on to the tray, spaced well apart. Bake for 5 minutes or until they are bubbling and have spread to 10cm in diameter. Remove from oven and allow to cool for 1 minute. Working quickly, use a palette knife to lift each one and wrap... read on below advertisment
   
   
   
   around the handle of a wooden spoon. Leave to set for 1 minute, gently slip off spoon and transfer to a wire rack. Repeat with remaining mixture.


3. Use an electric mixer to whisk the cream, brandy and icing sugar in a small bowl until soft peaks form. Spoon cream into a piping bag fitted with a fluted nozzle. Pipe the cream among each brandy snap. Serve immediately.

Recipe & Food preparation: Sarah Hobbs.  Photography: Rob Palmer.  Styling: Michelle Noerianto