Brandy Snaps

140ml (¼ pint) Double Cream
55g (2oz) Butter
55g (2oz) Castor Sugar
55g (2oz) Golden Syrup
55g (2oz) Plain Flour
1 tsp Ground Ginger
1 tsp Lemon Juice
1 tsp Brandy [optional]

  • Pre-heat oven to 180°C: 350°F: Gas 4.
  • Grease 2 baking trays.
  • Heat the butter, sugar and syrup in a saucepan, over a moderate heat, stirring occasionally until the sugar has dissolved.
  • Add the lemon juice and remove from the heat.
  • Stir in the flour and ginger, mix until smooth. Add brandy (if used)
  • Place teaspoons of the mixture a few inches apart on the baking tray.
  • Bake until brown and lacy. Allow to cool slightly.
  • Whilst still warm, remove from the tray with a palette knife and wrap around the handle of a wooden spoon, allow to become firm before removing.
  • If not required immediately allow to fully cool and store in an airtight container.
  • When ready the serve, pipe whipped cream (flavoured of sweeten to taste) into the brandy snaps.
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