Recipe: Brandy snaps

Brandy snaps

Crisp, cigar shaped tuiles made with brandy, ground ginger and golden syrup.

Brandy snaps

Recipe rating: 5 (1 votes)
Timings: Preparation: 10mn | Cooking time: 8mn | Rest time: 0mn

Ingredients

Quantity for 6 person(s)

Unsalted butter : 180 g
Caster sugar : 180 g
Golden Syrup : 12 cl
Ground ginger : 10 g
Cognac : 2 cl
Plain flour : 180 g

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Recipe method

Preheat the oven to 180'C.

Melt the butter, sugar, brandy and golden syrup together. Sift in the flour and the ground ginger and mix until smooth and shiny.

Refrigerate until firm and then roll into small balls.

Place on a silicone baking sheet, leaving plenty of space between each ball as they will spread out as they cook.

Transfer to the oven and bake for 6-8 minutes.

Remove from the oven and allow to cool slightly before rolling around the handle of a spoon to make a cigar shape.

Fill with chantilly cream and serve as a dessert or use as an accompaniment to ice cream.

Recipe techniques in video

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