Brandy Snaps

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About this Recipe

These are always called Brandy snaps even if they don’t have the brandy cream filling in! I love these with ice-cream, and the baking process which produces this almost lace like finish still amazes me!

In 1854 master baker of London George Read published a book called ‘The Complete Biscuit & Gingerbread Baker’s Assistant, where he suggests making the dough for Brandy Snaps or Italian Jumblies a week or fortnight before being used! But you shouldn’t probably do that!

Ingredients

• 60g Butter
• 60g Caster Sugar
• 60g Golden Syrup
• 60g Plain Flour
• 1/4 tsp Ground Ginger
• 2 tblsp Lemon Juice

Method

Set the oven at bake on the VIKING oven or Conventional Oven in a Kuppersbusch Oven. Set the temperature at 175°C.

Prepare a couple of baking sheets for this, line them with baking parchment or if you have silicon sheets use them. I find these fantastic for all sorts…cookies, tuilles and brandy snaps etc.

Melt the butter, sugar and syrup together in a pot over a low heat. Then add the flour, ginger and lemon juice to the pot and stir it all together. Drop teaspoonfuls of the mixture onto the baking sheets taking care to leave plenty of space between the spoonfuls, as the mixture will spread whilst cooking. Bake until lacy and golden brown. This might take about 8 – 10 minutes.Now while they are still warm roll each one round the handle of a wooden spoon, you can butter the wooden spoon a little if you wish, and this slip off each roll. They’ll keep for ages in an airtight container.Alternatively, you can mould the round over the back of a dariole mould or ramekin and use these baskets to serve your ice-cream in, and put a bit of Brandy sauce with it while you’re at it!