Description
Deliciously crisp and golden traditional Brandy Snaps made with butter, golden syrup, and brandy, flavored with ginger and lemon zest. Perfect as a delicate dessert treat or elegant teatime snack.
Ingredients
Scale
Main Ingredients
- 50 g butter
- 50 g golden caster sugar
- 2 tablespoons golden syrup
- 1 teaspoon brandy
- 50 g plain flour
- 1 teaspoon ground ginger
- ½ lemon finely grated zest only
Instructions
- Preheat oven and prepare trays: Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease or line 2 baking sheets with baking parchment to prevent sticking.
- Melt butter and sugar: Place 50g butter, 50g golden caster sugar, and 2 tablespoons golden syrup in a small pan over low heat. Gently stir until the butter melts and sugar dissolves completely, heating slowly to avoid burning.
- Add brandy and dry ingredients: Remove the pan from heat and stir in 1 teaspoon brandy. Sift 50g plain flour and 1 teaspoon ground ginger into the pan, then add the finely grated zest of half a lemon. Mix thoroughly until smooth.
- Form and bake biscuits: Drop rounded teaspoons of the mixture onto the prepared baking sheets, spacing them well to allow for spreading. Bake one tray at a time for 8 minutes or until golden brown.
- Shape brandy snaps: Remove the tray from the oven and let the biscuits cool for a moment until they are firm enough to lift with a palette knife. Quickly shape each warm biscuit by wrapping it around the handle of a wooden spoon and hold for a minute to set.
- Repeat and store: Continue baking and shaping the remaining mixture in batches. Once cooled, store the brandy snaps in an airtight container to maintain crispness.
Notes
- Shape the brandy snaps immediately after baking before they harden.
- Work quickly as the biscuits harden fast once out of the oven.
- Bake only a few at a time to stay on top of shaping, ideally four to six per tray.
- Ensure plenty of space between dropped mixture on baking tray as the biscuits spread considerably during baking.
- Use two baking trays to alternate between baking and shaping for efficient workflow.
Nutrition
- Serving Size: 1 biscuit
- Calories: 80 kcal
- Sugar: 6 g
- Sodium: 20 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 10 mg
