The beauty of the brandy snap is that although it looks quite tricky and impressive (especially when shaped into a basket and filled with cream and fruit) they are, however, inherently very easy to make. Made by the combination of only a handful of everyday pantry/fridge items there is no reason not to give these lovely little delicacies a try.
The exciting aspect of this recipe is that it is a chocolate brandy snap with the addition of cocoa powder. Not a fan of chocolate? Apart from being a bit on the odd side, never fear, this recipe works really well with the exclusion of the cocoa powder.
Chocolate Brandy Snaps
- 3Tbsp Butter
- 2Tbsp Brown Sugar
- 2Tbsp Golden (corn) Syrup
- 1/3C Plain Flour
- 2Tbsp Cocoa Powder (optional)
- Preheat oven to 180C (350F).
- Line a baking sheet with baking paper.
- Melt butter and golden syrup together with sugar until sugar dissolves.
- Sift flour and cocoa powder and gradually mix into butter mix ensuring that the mixture is stirred constantly and no lumps form
- Cool for 10 minutes
- Place teaspoonfuls of mixture onto baking sheet. Ensure there is plenty of room for brandy snaps to expand with cooking (they will double in size)
- Bake until the mixture begins to bubble – approx 10 minutes.
- Take out of the oven and let cool just enough so that the brandy snaps can be lifted with a spatula without breaking
- Drape warm brandy snaps over a rolling pin until cool and firm. Alternatively roll into tube or drape over bowl/glass to form a brandy snap basket.
Like this recipe? Check out The Golden Book of Chocolate an essential addition to the bookcase of any chocolate lover.
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