Brandy Snaps recipe by Buckingham’s restaurant Derby

Brandy Snaps recipe by Nick Buckingham

Brandy snaps are quite simple to make and are a very versatile component to make interesting and impressive desserts. The secret is in forming them into shapes while still warm from the oven: the classic tubes which are then filled with flavoured cream, or baskets and nests to be filled with whipped cream and fruit or nuts, or ice cream and grated chocolate. The possibilities are endless.

You will need to cook these in several batches as the snaps spread out very thinly and should be spaced well apart on the baking trays. Cooking just a few on a sheet at a time, it will also be easier to work with them as they come out of the oven. Decide in advance on the shapes you want to make and have the moulds ready to shape them as soon as they come out of the oven. Wooden spoon handles can be used to shape tubes, small bowls or brioche tins to form baskets.

Amount
2lb

Ingredients
225g / 8oz Plain Flour
225g / 8oz  Butter
225g / 8oz  Soft Brown Sugar
225g / 8oz  Golden Syrup
¾  Teaspoon Ground Ginger

Method
Melt the butter, sugar and golden syrup together in a pan. Take off the heat and mix in the flour and ground ginger. Allow the mixture to cool.
Form the dough into small pea-sized balls and place on to a greased baking tray with a lot of space in between each ball..
Cook in oven at 180C for approx 10 minutes or until small golden brown biscuits are formed.
Remove from the oven and allow to cool for approx 2 minutes so biscuit is pliable, then shape as desired. For tubes roll the brandy snap around a wooden spoon handle, for baskets place the brandy snap over an upturned small bowl or brioche tin. When cool, remove from the mould and store in an airtight tin until needed.

To Serve
Fill tubes with whipped cream flavoured with brandy. Baskets can be used for serving sorbets and ice creams or filled with a combination of whipped cream and fruit and nuts.

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