Kissinger Famous Brandy Snaps

Monday, 3 December, 2012
Boschendal restaurant give us their quick and simple recipe for beautifully crisp and creamy brandy snaps.
The Snap
150g  Golden Syrup
150g  Butter
125g   Yellow Sugar
37ml  Brandy
120g   Flour
5ml    Ground Ginger

The Filling  
125 ml cream

The Instructions
  1. Set oven temperature to 200°C
  2. Melt syrup, butter and sugar.  Do not allow it to get too hot.  Remove from heat and add brandy.
  3. Sift flour and ground ginger and stir in with a hand whisk until the mixture is smooth.
  4. Place teaspoonfuls of mixture approximately 10cm apart on to well buttered baking sheets.
  5. Bake in preheated oven for 5 - 6 minutes until golden brown in colour.
  6. Cool for one minute to allow snaps to firm slightly.  Roll quickly round handle of large wooden spoon.  Leave to cool on wire rack.
  7. Fill with whipped cream which may be flavoured with sugar and vanilla or sugar and brandy if desired.
  8. This quantity will make about 40 brandy snaps.  If stored in an airtight container, they will keep for approximately 2 weeks.
Now eat and be merry!