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Brandy Snaps

Brandy Snaps

Crisp, golden lace cookies made with ginger and lemon, rolled into cylinders while warm and served with whipped cream.

Baking Vegetarian Dessert Sweet Ginger

Estimated Nutrition

Calories

kcal / serving

880.5 kcal total

Carbs

7.2g

per serving

115.8 g total

Fat

2.8g

per serving

45.4 g total

Protein

0.4g

per serving

6.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Demerara Sugar

Golden Syrup

Dairy

Butter

Fruits

0.5

tsp

Lemon Juice

GrainsCereals

Plain Flour

NutsSeeds

0.5

tsp

Ground Ginger

level

Method

Preheat the oven to 180°C and line two baking trays with parchment paper.

Oil the handle of a wooden spoon and place it on a cooling rack.

Heat the butter, sugar, and golden syrup in a heavy-based pan over low heat.

Stir until the butter melts and the sugar granules have completely dissolved without boiling.

Cool the mixture for 3 minutes before sieving in the flour and ground ginger.

Stir in the lemon juice until the mixture is thoroughly combined.

Drop four teaspoonfuls of the mixture onto each tray spaced 10cm apart.

Bake for 15 minutes until dark golden and lacy in appearance.

Cool for one minute until pliable enough to lift with a fish slice.

Quickly roll the warm circles around the oiled wooden spoon handle to shape.

Slide the snaps off the handle and leave to firm up on a wire rack.

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