Homemade Brandy Snaps

Light, crunchy biscuits made from a ginger-spiced paste, baked until golden, rolled into cylinders, and filled with whipped fresh cream.

Baking Vegetarian Dessert Biscuits Cream

Estimated Nutrition

Calories

545.6

kcal / serving

2182.2 kcal total

Carbs

35.5g

per serving

142.1 g total

Fat

44.6g

per serving

178.5 g total

Protein

per serving

11.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

soft

Dairy

300

whipped to firm peaks

GrainsCereals

Plain Flour

plus extra for dusting

NutsSeeds

tsp

Ground Ginger

Method

Pipe the whipped cream into the snaps and serve immediately.

Cool for one minute, then roll each snap around a wooden spoon handle to set.

Bake for 6 to 8 minutes until crisp and golden brown.

Roll each ball into a disc 2mm thick and place on the baking tray.

Roll the chilled dough into walnut-sized balls.

Wrap the paste in cling film and chill in the fridge for 30 minutes.

Remove from heat and mix in the flour and ground ginger to form a paste.

Melt the sugar, golden syrup, and butter in a saucepan until granules dissolve.

Preheat the oven to 180°C and line a baking tray with parchment.