Brandy Snaps

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2 Tablespoons golden syrup

2 oz butter

2 oz sugar

2 oz flour

1/4 teaspoon ground ginger

1 teaspoon brandy or rum essence

1/4 teaspoon greated lemon rind

whipped cream to fill

Chocolate sauce to drizzle


Melt the butter, sugar and syrup in a saucepan on the stove top.


Sire in flour and essence.

Put teaspoonfuls of mixture on a greased tray.

Bake in a moderate oven (190°C) for 7 - 10 minutes until brown.

Grease the handles of some wooden spoons.

Let the biscuits become cool, but not hard.

Then roll them around the spoon handles, and slip them off carefully when cold.

Fill with cream. I like to drizzle some chocolate sauce inside the snap prior to filling with cream - but you can leave this out if you like.

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