Brandy Snaps


A couple of weeks ago (November 2017) I ran a competition on Facebook & the prize was some Bakers' Magic gluten free flour. To enter the comp all you needed to do was comment on what Christmas goodies you would like to make with the flour. Gingerbread, fruitcake, panettone, plum pudding were all listed by competitors as well as these delicious Brandy Snaps.  


30 g Bakers' Magic Gluten free flour

20 g Maize starch

65 g Butter (or non dairy margarine)

65 g Brown sugar 

65 g Golden syrup

1 tsp Ground ginger


Turn oven on to 180 C (fan forced). 

Mix together the Bakers' Magic flour & maize starch. Set aside. 

Combine butter, sugar, golden syrup and ginger in a saucepan. Stir over gentle heat until the butter is melted.

Remove saucepan from heat & stir in the flour mix.

Line a baking tray with baking paper.

Drop level teaspoons of the mixture ~ 6 cm apart onto the tray - they will spread a great deal. If unsure of how long they will take to bake make 1 or 2 to start with to work out the baking time. Bake in the oven for ~7 mins.  

Bring out of the oven & wait for maybe a minute before wrapping loosely around something like a wooden spoon handle or cannoli tube. Be careful as they will be hot to start with. Slip the brandy snap off and let cool on a cooling rack.

Repeat until there is no more mixture left. 

Store brandy snaps in an air tight container. Fill brandy snaps just prior to serving - they can get very soft/dissolve if the filling is quite wet/runny. (Still very yummy but after a couple of hours you'd need to eat them with a spoon :) ).

Simply enjoy!