brandy snaps

Brandy Snaps



45 ml (3 T) Huletts Golden Syrup
90 g Butter
85 ml (1/3 cup) Huletts Treacle Sugar
85 ml (1/3 cup) Flour
5 ml (1 t) Ground Ginger
45 ml (3 T) Brandy (optional)
Sweetened Whipped Cream, for filling



  1. Place the butter, sugar and syrup into a saucepan, stir over a low heat until the butter has melted. Remove from the heat and stir in the sifted flour and ginger, mixing well. Add the brandy if desired.
  2. Drop teaspoonfuls of the mixture onto greased oven trays. Three brandy snaps will fit onto one tray. Allow room for spreading.
  3. For easy handling, bake three at a time.
  4. Bake at 180°C for 5 minutes, then remove from the oven.
  5. Working quickly, use a spatula or knife to lift the brandy snaps from the tray. Roll immediately around the handle of a wooden spoon. Allow to cool and harden on the spoon handle. Store in an airtight container until ready to use.
  6. Pipe whipped cream into each end of the brandy snaps. Fill with cream just before serving, otherwise they will soften quickly. Ideal to serve after a dinner party.

Serving suggestion: Serve hot or cold.