Not only do these brandy snaps look good on the table, they’re also incredibly delicious and easy. You can even serve them in another dessert if you’d like.
- 60 g butter
- ⅓ cup (75 g) firmly packed brown sugar
- 2 tbsps golden syrup
- ⅓ cup (50 g) plain flour
- 2 tsps ground cinnamon
- 1 tsp ground ginger
- 300 ml thickened cream
- 1 tbsps icing sugar
- 2 tsps orange-flavoured liqueur
Preheat oven to 180 C/160 C fan-forced. Grease oven trays; line with baking paper.
Stir butter, brown sugar and syrup in small saucepan over low heat until smooth. Remove from heat; stir in sifted flour and spices.
Drop rounded teaspoons of mixture about 5 cm apart on trays.
Bake snaps about 7 mins or until they bubble. Slide spatula under each snap to loosen; working quickly, wrap one snap around handle of a wooden spoon. Remove handle; place snap on wire rack to cool. Repeat with remaining snaps.
Beat cream, sifted icing sugar and liqueur in small bowl with electric mixer until firm peaks form. Just before serving, fill snaps with cream.
TIP If snaps become cold on the tray, they will harden and be difficult to roll. If this happens, return snaps to oven for about 1 minute to soften.