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Baking & dessert

Brandy snaps

Makes About 16 filled snaps.

Recipe bywjf.morris
BakingNon-sourdough
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Total time1 hr 51 min
DifficultyConfident
Community ratingNew recipe
Whole recipe8.3g protein
Representative photograph for Brandy snaps
OK
Structure checkedAdaptive recipe data
Serves
16

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  4. 04

    Melt snap mixture

    4 minHands-on

    Melt snap butter, demerara sugar and golden syrup gently, stirring until dissolved.

  5. 05

    Cool

    5 minHands-off · check as directed

    Cool for 5 minutes.

  6. 06

    Make batter

    3 minHands-on

    Stir in flour, ginger, lemon juice and optional brandy. Lightly oil the shaping handles or tubes.

  7. 07

    Portion snap batch 1

    2 minHands-on

    Place a few small mounds on the lined tray with generous spreading room. The base yield uses four tray batches; keep remaining batter covered.

  8. 08

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  9. 09

    Bake snap batch 1

    8 minHands-off · check as directed

    Bake for 7–9 minutes until evenly golden and lacy.

  10. 10

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  11. 11

    Briefly firm

    1 minHands-off · check as directed

    Wait about 1 minute, just until a snap lifts without tearing while remaining pliable.

  12. 12

    Shape immediately

    3 minHands-on

    Lift promptly and wrap loosely around an oiled handle or tube. Slide off as soon as firm enough. If a snap hardens, briefly return it to the warm oven, adding that recovery time only when needed.

  13. 13

    Portion snap batch 2

    2 minHands-on

    Place a few small mounds on the lined tray with generous spreading room. The base yield uses four tray batches; keep remaining batter covered.

  14. 14

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  15. 15

    Bake snap batch 2

    8 minHands-off · check as directed

    Bake for 7–9 minutes until evenly golden and lacy.

  16. 16

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  17. 17

    Briefly firm

    1 minHands-off · check as directed

    Wait about 1 minute, just until a snap lifts without tearing while remaining pliable.

  18. 18

    Shape immediately

    3 minHands-on

    Lift promptly and wrap loosely around an oiled handle or tube. Slide off as soon as firm enough. If a snap hardens, briefly return it to the warm oven, adding that recovery time only when needed.

  19. 19

    Portion snap batch 3

    2 minHands-on

    Place a few small mounds on the lined tray with generous spreading room. The base yield uses four tray batches; keep remaining batter covered.

  20. 20

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  21. 21

    Bake snap batch 3

    8 minHands-off · check as directed

    Bake for 7–9 minutes until evenly golden and lacy.

  22. 22

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  23. 23

    Briefly firm

    1 minHands-off · check as directed

    Wait about 1 minute, just until a snap lifts without tearing while remaining pliable.

  24. 24

    Shape immediately

    3 minHands-on

    Lift promptly and wrap loosely around an oiled handle or tube. Slide off as soon as firm enough. If a snap hardens, briefly return it to the warm oven, adding that recovery time only when needed.

  25. 25

    Portion snap batch 4

    2 minHands-on

    Place a few small mounds on the lined tray with generous spreading room. The base yield uses four tray batches; keep remaining batter covered.

  26. 26

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  27. 27

    Bake snap batch 4

    8 minHands-off · check as directed

    Bake for 7–9 minutes until evenly golden and lacy.

  28. 28

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  29. 29

    Briefly firm

    1 minHands-off · check as directed

    Wait about 1 minute, just until a snap lifts without tearing while remaining pliable.

  30. 30

    Shape immediately

    3 minHands-on

    Lift promptly and wrap loosely around an oiled handle or tube. Slide off as soon as firm enough. If a snap hardens, briefly return it to the warm oven, adding that recovery time only when needed.

  31. 31

    Cool

    15 minHands-off · check as directed

    Cool shells fully before filling.

  32. 32

    Whip filling

    5 minHands-on

    Whip filling cream, icing sugar and vanilla to soft peaks.

  33. 33

    Fill to serve

    5 minHands-on

    Pipe cream into the cold shells just before serving; filled shells soften during storage.

Equipment check

2 items required

  • Lined trays
  • wooden spoon handles or metal cannoli tubes

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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