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Brandy Snaps With Flavored Cream Recipe
|Golden syrup||50 Gram|
|Plain flour||50 Gram|
|Lemon juice||1 Teaspoon|
|Finely grated lemon rind||1⁄2 Teaspoon|
|Double cream||150 Milliliter (1 1/2 Deciliter)|
Calories 413 Calories from Fat 271
% Daily Value*
Total Fat 30 g46.6%
Saturated Fat 6.7 g33.6%
Trans Fat 0.2 g
Cholesterol 26.9 mg
Sodium 59.8 mg2.5%
Total Carbohydrates 30 g10%
Dietary Fiber 0.4 g1.6%
Sugars 16.9 g
Protein 2 g3.6%
Vitamin A 6.3% Vitamin C 2.4%
Calcium 0.9% Iron 0.34%
*Based on a 2000 Calorie diet
Measure the syrup, butter and sugar straight into a small pan and dissolve over low heat.
Off the heat beat in the sifted flour and ginger, lemon juice and rind.
Drop 4 or 5 small teaspoons of mixture, well apart to allow for spreading, on to an oiled baking tray.
Bake in centre of preheated oven, timing carefully, until lightly set and deep golden.
Remove from oven and leave for about 1 minute until firm enough to lift off the tray with a palette knife.
Roll loosely around the handle of a wooden spoon, working quickly before the snaps become too brittle.
Slide off the handle and cool on a wire rack.
Repeat with the rest of the mixture.
When cold, fill both ends with a little whipped cream flavoured with brandy.