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Brandy Snaps

Makes 20-24

Description/Notes:

Crispy toffee coloured snaps with a brandy cream filling

Ingredients:
  • 4 tbsps. golden syrup
  • 1 tsp. ground ginger
  • 1 tbsp brandy
  • 4 tbsps. flour
  • 4 tbsps. brown sugar
  • grated rind of half a lemon
  • 4 oz. (125g) butter
  • nutmeg

    Cooking Instructions:
    1. Warm together the sugar and syrup until melted then remove from heat
    2. Blend in the flour, nutmeg, ginger and lemon then add the brandy
    3. Beat well together then drop teaspoonfuls of the mixture, well spaced apart on to greased baking sheets
    4. Bake at 350F, Gas Mark 4, 180C for about 8-10 minutes or until golden brown
    5. Lift each snap off the baking sheet with a palette knife and roll them up over the handle of a greased wooden spoon
    6. Slip off and allow to cool
    7. Fill with whipped cream flavoured with a small ammount of brandy



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000