Brandy Snaps

4.50 from 2 votes

Sweet, crispy and golden tubes filled with whipped cream.

Prep Time10

Cook Time7

Total Time17

Course: Dessert

Cuisine: Australian

Keyword: brandy snaps

Servings: pieces

Calories: 98kcal

wooden spoon (at least 2, with round cylindrical handles rather than a flatter shaped handle)
baking tray

Pre-heat oven to moderate (180 degrees celsius, fan-forced).
Combine butter, sugar, syrup and ginger in a saucepan and stir over low heat until melted and dissolved. Do not allow to simmer.
Remove from heat and stir in sifted flour and salt.
Stir in lemon juice.
Drop teaspoons of mixture onto a well greased baking tray. Place at least 10cm apart and cook two at a time only to begin with (so you can get familiar with the process).
Bake for about 7 minutes or until spread out, bubbling and a golden brown colour.
Remove from oven and allow to cool for about a minute.
Slide a spatula under the biscuit. It should be soft but able to be moved without breaking apart. Wrap around the handle of a wooden spoon to form a tube. Allow to cool for a couple of minutes with overlapping edges at top. Remove spoon handle and then place on a cooling rack to cool completely.
Keep baking off brandy snaps in lots of 2 until you get more confident in the process and can manage more brandy snaps at once.
Once all the brandy snap tubes are completely cool store in an airtight container until you are ready to fill and serve them.
When ready to serve, whip cream and then pipe into the brandy snap tubes.