Name: Brandy snaps
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 100 gram butter, chopped; 1/2 cup caster sugar; 1/3 cup golden syrup; 3/4 cup plain flour; 2 tablespoon brandy; 1/2 teaspoon ground ginger; irish coffee, whipped cream, to serve; Chantilly cream; 1 cup thickened cream; 1/3 cup icing sugar; 1 teaspoon vanilla essence

Brandy snaps

Beautifully retro and irresistibly delicious, the folk at Woman's Day would like to re-introduce you to the brandy snap. Eat immediately to preserve the crispness, you say? If we must.

Makes 24

Prep

20M

Cook

35M

Total

55M

Ingredients

100 gram butter, chopped

1/2 cup caster sugar

1/3 cup golden syrup

3/4 cup plain flour

2 tablespoon brandy

1/2 teaspoon ground ginger

irish coffee, whipped cream, to serve

Chantilly cream

1 cup thickened cream

1/3 cup icing sugar

1 teaspoon vanilla essence

Method

1.Preheat oven to slow, 150°C. Lightly grease and line 2 oven trays with baking paper.

2.Melt butter in a small saucepan on low. Add sugar and golden syrup; stir until dissolved. Add flour, brandy and ginger; stir to combine. Allow to cool to room temperature.

3.Roll level teaspoons of mixture into balls. Place on trays, 4 at a time, allowing plenty of room for spreading. Bake 10 minutes, until spread out and golden. Cool about 20 seconds.

4.Working quickly, lift from tray with a palette knife. Drape over handle of a wooden spoon, wrapping around loosely to form a cylinder. Allow to cool 2-3 minutes, until firm. Gently slide off handle; repeat with remaining rounds.

5.To make chantilly cream, in a medium bowl, using an electric mixer, beat all ingredients together until soft peaks form.

6.Spoon cream into a piping bag fitted with a 5mm star nozzle. Pipe into cooled brandy snaps just before serving.

7.Accompany with Irish coffee topped with whipped cream.

Women's Weekly Food