Brandy snaps

Womans~Day

Cooking time: Less than 60 minutes

Serves: 10 or more

Type: Cake

Tools

Kitchen friendly view

3 stars - based on 2 reviews

Ingredients

100g butter, chopped
½ cup caster sugar
1/3 cup golden syrup
¾ cup plain flour
2 tablespoon brandy
½ teaspoon ground ginger
Irish coffee, whipped cream, to serve

1 cup thickened cream
1/3 cup icing sugar
1 teaspoon vanilla essence

Preparation method

MAKES 24

Preheat oven to slow, 150°C. Lightly grease and line 2 oven trays with baking paper.
Melt butter in a small saucepan on low. Add sugar and golden syrup, stirring until dissolved. Add flour, brandy and ginger, stirring to combine. Allow to cool to room temperature.
Roll level teass of mixture into balls. Place on trays 4 at a time, allowing plenty of room for spreading. Bake 10 minutes, until spread out and golden.
Cool about 20 seconds. Working quickly, lift from tray with a palette knife. Drape over the handle of a wooden spoon, wrapping around loosely to form a cylinder. Allow to cool 2-3 minutes, until firm. Gently slide off handle and repeat with remaining rounds.
CHANTILLY CREAM: In a medium bowl, using an electric mixer, beat all ingredients together until soft peaks form. Spoon into
a piping bag fitted with a 5mm star nozzle.
Pipe cream into cooled brandy snaps just before serving. Accompany with Irish coffee topped with whipped cream, if liked.

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