Orange cream brandy snaps

Orange cream brandy snaps


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Stir the butter, sugar, golden syrup and lemon juice in a pan over a moderate heat until the butter has melted and all the sugar has dissolved. Remove from the heat and stir in the flour and ginger, mixing to a smooth paste.
  3. Once the mixture is completely cool, roll in to walnut-sized balls. Press them on to a greased tray, spacing them well apart as they will spread.
  4. Bake for 5-7 minutes, until golden brown and lacy. Allow them to relax for a second or two, then mould them in to a tube shape by gently wrapping them round the handle of a wooden spoon. If they cool before you can mould them, put them back in the oven for a minute to soften again.
  5. Whip the double cream and gently fold in the icing sugar, orange flower water and orange zest. Shortly before serving, put the cream in a large piping bag and fill each brandy snap. Stack them, Jenga-style, on a plate and serve immediately, while they’re chewy and crispy.




These old-fashioned, lacy, gingery brandy snaps are perfect for Bonfire Night


125g (41/2oz) unsalted butter
125g (41/2oz) light soft brown sugar
125g (41/2oz) golden syrup
4 tsp lemon juice
125g (41/2oz) plain flour, sifted
1 tsp ground ginger
For the cream
600ml (1pt) double cream
1 tbsp icing sugar
1 tbsp orange flower water
the zest of 1 orange


Time: 15 mins
Serves: 8
Nutrition: n/a