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Brandy Snaps Recipe


Veg CD CBF English 25mins

A traditional English recipe for Brandy Snaps which also make excellent biscuit accompaniments for ice cream.

Makes approx. 20 biscuits       Cold  Vegetarian  Alcohol Biscuit  Baked Fayre  Teatime  England  British  Europe



50g/2oz Butter

50g/2oz Sugar

2 tbsp Black Treacle or Molasses

50g/2oz Plain Flour

A pinch of Salt

1/2 teasp Ground Ginger

1/2 teasp Lemon Juice

1 teasp Brandy

Whipped cream to serve



1. In a medium saucepan pan, melt the butter, sugar and black treacle until the sugar dissolves. Remove from the heat and allow to cool.

2. Preheat the oven to 170C, 325F, Gas mark 3 and well grease 3-4 baking trays.

3. Add the flour, ginger, brandy, lemon juice and a pinch of salt to the cooled treacle mixture and mix well.

4. Drop tablespoonfuls of the mixture onto the baking trays, spacing at least 10cm/4inches apart as the mixture spreads during cooking. Do not be tempted to use more than a tablespoon of mixture per biscuit. Bake in the oven for 7-8 minutes until brown.

5. Remove from the oven, wait for 1 minute or until the biscuits are just cool enough to handle, then remove from the trays with a spatula and carefully roll each biscuit around the handle of a wooden spoon to form a cylinder. Work quickly as once cooled, the biscuits will break. They can be returned to the cooling oven for 1-2 minutes if they get too brittle before you have a chance of removing them from the trays.

End of instructions


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven


Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Whip   - To beat an item, such as cream or egg whites, in order to incorporate air and, usually, thicken.


Serving Suggestions

Serve as they are or fill with whipped cream


Main equipment required to make this recipe


Baking trays

Medium saucepan

Wooden spoon




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