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Brandy Snap Biscuits
To make small, flat brandy snap cookies, use a heaped teaspoon of mixture for each biscuit and allow to cool flat on the trays. If preferred, shape into brandy snap rolls or baskets while still warm from the oven.
Prep Time
15 mins
plus cooling
Cook Time
10 mins
Serves
makes 8
Dessert
Baking
Vegetarian
$$
Special Occasions
Nut Free
Kiwi
Ingredients
BISCUITS
50 g butter, chopped
1/2 cup soft brown sugar
3 tbsp golden syrup
1/2 cup plain flour
1/2 tsp ground ginger
TO SERVE (OPTIONAL)
lightly whipped cream
strawberries, or other fresh fruit
icing sugar, to dust
Method
STEP 1
Preheat oven to 180°C fanbake and line 3 oven trays with baking paper.
Combine butter, sugar and golden syrup in a pot and cook over medium heat, stirring, until butter melts and sugar dissolves.
Set aside for 5 minutes.
STEP 2
When slightly cooled, stir in the flour and ginger.
Drop heaped teaspoonfuls of mixture onto prepared trays, leaving lots of room for spreading.
Bake for 5 minutes or until bubbling and a deep golden colour.
Remove from oven and allow to cool flat on trays.
Once crisp, store until needed in an airtight container with a baking paper or waxed paper divider in between the layers.
If desired, serve with whipped cream and fresh fruit and dust with icing sugar.
