The humble brandy snap biscuit. To your rescue when you have dinner guests arriving in 5 minutes and you haven’t prepped dessert. Brandy snaps are quick to make, delicious to eat and super entertaining for your guests to watch you burn your finger tips on.
I used to think I was so fancy when I was little. I would make brandy snap baskets and serve sorbet in them for family dinners. They’re so versatile. Sorbet and ice cream is a treat served in their crunchy clutches. Filling them with whipped cream and berries is my other favourite as done here because sometimes the simplest desserts are the best.
Shape wise you can really play around. Moulding them into cylinders works great for fillings. Moulding them around a small glass will create a little basket shape to put things in. Of course you can also always leave them to harden as is in disk form and top a dessert with them for some great textural crunch.
I’m not going to lie. You’ve got to put your big girl/boy pants on and just deal with the heat. There’s a sweet spot temperature wise when they are perfect for moulding. You have to let them cool ever so slightly once out of the oven or they will be too soft and you cannot let them cool too much or they become brittle and break. So aim for somewhere in between the two. I use a very skinny rolling pin to make the cylinders but you can use whatever random utensil or handle you have in the kitchen. Give it a light spritz with some spray & cook and you’re all set.
Brandy snap biscuits
makes about 10
- 50g butter
- 50g golden syrup
- 50g brown sugar
- 50g plain flour
- 1/2 tsp ground ginger
- pinch of sea salt
- 1 Tbsp brandy
- 1 tsp lemon juice
whipped cream & berries to serve
Preheat oven to 180˚C. Line a baking tray with a silicon mat or baking paper.
Mix butter, golden syrup and brown sugar in a small saucepan. Melt slowly over low-medium heat until the sugar is fully dissolved.
Whisk the ground ginger, salt and flour together to mix well. Make a well in the centre. Pour in the liquid butter/sugar/syrup mix. Stir together to form a stiff batter. Finally add the brandy and lemon juice. Mix well.
Spoon two tablespoons of mixture onto the silicon mat fairly far apart. I do two at a time as they spread a lot and this gives you enough time to mould them before hardening.
Cook the two brandy snaps for about 8 minutes until bubbling and golden brown. Remove from the oven and let cool slightly.
Mould them around a handle making sure to press the two end together so they stick together and close the cylinder. Let cool until hard.
Pipe them full of whipped cream spiked with plenty of brandy and sweetened with a touch of icing sugar. Serve with fresh berries and enjoy!