Brandy Snaps
- PREP TIME: 30 mins
- COOK TIME: 5 mins
- SERVES: 20
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Ingredients
- 3 tablespoons golden syrup
- 90g reduced fat butter
- 1/3 cup brown sugar
- 1/3 cup plain flour
- 1 teaspoon ground ginger
- 300ml thickened reduced fat cream, whipped
Instructions
- Place golden syrup, butter and sugar in a small saucepan, stir over a low heat until butter melts.
- Remove pan from heat and stir in sifted flour and ginger.
- Place dessert spoons of mixture on a greased oven tray, allow room for spreading and only cook a couple at a time.
- Bake in a preheated oven at 180C for 5 minutes. Remove tray from oven and leave biscuits for 2 minutes.
- Carefully lift biscuit and wrap around the round handle of a wooden spoon or metal whisk. Leave to cool and crisp before removing from handle. Repeat with remaining mixture. Store in an airtight container. When ready to serve fill with whipped cream using a piping bag.
Hint:
Fill brandy snaps with cream immediately prior to serving to prevent from going soft. A teaspoon or two of Brandy can be added to the cream during whipping if desired.
