Ingredients: 1/4 cup sugar
1/2 cup dark corn syrup
1/4 cup salted butter
pinch of salt
1/2 cup flour
Optional 1 tsp ginger powder
1/2 cup brandy
In a pan mix together and heat over a gentle flame, the sugar, corn syrup butter and salt just until it all melts.
Remove from the fire and add the flour mix well into a roux and add the brandy until just soft and silky.
On a large baking tray prepared with parchment paper, drop the mixture with a spoon. Flatten it out as best as you can. It should be rather paper thin. Place each one at least two fingers apart. Do it in batches.
Bake in a preheated oven of 325F/160C for 12 minutes until a lovely golden caramel colour.
Remove . Wait for 30 seconds. flip each one over with a spatula or your finger tips. Roll them to your desired shape. If you wish to make baskets, take an overturned bowl and place the soft brandy snap allowing it to fall to the side. Wait for 3 minutes until it becomes crisp and remove gently.
This will make 12 Brandy Snaps.
Serve with a Fresh Peach ice-cream.
Substitute Golden Syrup instead of dark corn syrup.
Use cream instead of brandy if you prefer.
It looks complicated but is truly simple and most enjoyable.
Involve your kids in this as they will be able to artistically create it in no time.
It hardens very quickly so keep your equipment ready to roll. You can use the back of a rounded wooden spoon or spatula to curl the snap.
This tastes best freshly made. However you can keep it in an airtight container for 2 days.
You may need 3 to 4 baking trays if you wish to make all 12 together.
Other flavours of ice cream that may compliment this delicious pastry is Salted Caramel icecream. Pina Colada and Coconut and lime ice cream are also perfect choices.
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