Brandy Snaps
By Teresa on 04 July 2011 | Viewed 4716 times
Delicious gluten free brandy snaps. This fabulous recipe is from Sue Shepherd’s book ‘The Gluten-Free Kitchen’, honestly they are so yummy and pretty easy to make once you get the hang of it.
Ingredients
100gms Unsalted Butter
2/3 C Brown Sugar
1/3 C Golden Syrup
65gms Fine Rice flour
2 tsps Ground Ginger
600ml Thickened Cream
Method
Preheat the oven to 180oC, line 2 baking trays with baking paper. Combine the butter, sugar and syrup in a small saucepan over medium heat and stir until the sugar is dissolved. Remove from the heat. Sift the flour and ginger into the pan and stir until well combined. Cover and keep warm. You will need to make the snaps in batches of only 2 or 3 per tray as they need room to spread. Drop 1-2 teaspoons of mixture onto the baking trays and bake for 7-8 mins until golden brown and bubbling. They should be quite dark, but note that the difference between cooked and burnt only takes a few seconds! If they are too light though they will not become crisp and set properly.
Cool the snaps on the tray for 1-2 mins and then carefully lift them off and wrap them around a mould such as a rolling pin, cool slightly and then slide off the mould. Store in an airtight container once completely cooled and serve with thickened cream when ready.
Click here to see a copy of the book
Comments about this recipe / add yours
Hi Karen,
I don’t believe you can freeze them but you can make them perhaps 3 days before you go camping and keep them in an airtight container - otherwise they go soggy :( Good luck and I hope that helps.
Posted by Teresa on 07/12/11 at 09:57 AM
These are great! Loved them, managed to retion them out to last for a week in an airtight container. Easy too. Whipped cream and mascarpone was delicious as a filling. Thanks.
Posted by Helen on 07/05/12 at 08:47 PM
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Can you freeze them once they’re cold? We’re going camping so I’d be needing to make them a week or so before Christmas.
Posted by Karen on 01/12/11 at 07:24 AM