Brandy Snaps Recipe

These brandy snaps go perfectly with our decadent gingerbread cheesecake - but dont worry, you can eat them on their own!

The ingredient of Brandy Snaps Recipe

preheat oven to 180u00b0c 160u00b0c fan forced stir 40g softened butter 55g 1 4 cup brown sugar and 2 tablespoon golden syrup in a saucepan over low heat until dissolved remove from heat
sift in 50g 1 3 cup plain flour and 1 2 teaspoon ground ginger stir to combine pour in 1 teaspoon brandy stir until smooth line a baking tray with baking paper
spoon 2 teaspoonfuls of mixture into a disc onto prepared tray repeat 2 more times leaving room for spreading bake for 8 minutes or until bubbling and golden
rest snaps for 30 seconds use a palette knife to quickly lift and wrap a snap around a wooden spoon handle pressing ends to seal
set aside for 1 minute to set then gently slip off the spoon and transfer to a wire rack repeat baking and wrapping with the remaining mixture to make 12 in total
whisk 125ml 1 2 cup thickened cream and 2 tablespoon double cream in a bowl until firm peaks form spoon into a piping bag with a fluted nozzle pipe into both ends of snaps to fill

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