Brandy Snaps

These wafer-thin cookies have a distinct caramel taste. It’s a little unfair to categorise them as cookies as for me they feel a lot more sophisticated. I enhance them with ginger that showcases the nuttiness of the caramel & Lemon zest that balances it out. You can shape them as Cannolis & fill them with whipped cream, dip them in chocolate or serve as a garnish on Vanilla bean ice cream.

  • 75g Flour
  • 75g Butter
  • 75g Brown Sugar
  • 25g Honey 
  • 1/4 tsp Fresh ground Ginger
  • 1/4 tsp Lemon Zest
  • 5ml Brandy

  • Preheat the oven to 160 degrees
  • Heat the Butter, Brown Sugar, & honey till combined.
  • Add the Ginger & Lemon zest
  • Sift the flour
  • Add the sugar mixture to the flour & mix well
  • Add the brandy in the end.
  • On a Silpat Mat, drop small teaspoons full of the dough with enough space between them as they spread a lot.
  • Bake 6-9 minutes until they spread & are translucent in appearance.
  • They can be left to cool or immediately shaped into cigars. 


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