Cookies & biscuits · Original adaptation
Ginger Cream Brandy Snaps Recipe
Thin, lacy ginger biscuits rolled while hot and filled with lightly sweetened cream just before serving.
Inspired by The Great British Bake Off, Season 2, Episode 4
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Ginger Cream Brandy Snaps
- Prep
- 30 min
- Bake
- 18 min
- Total
- 48 min
- Makes
- 12 filled snaps
Ingredients
- 50 g unsalted butter
- 50 g light brown sugar
- 50 g golden syrup
- 50 g plain flour
- 1 teaspoon ground ginger
- 1 teaspoon lemon juice
- 200 ml double cream
- 1 tablespoon icing sugar
Method
Heat the oven to 180 C, or 160 C fan, and line two sheets with baking paper.
Melt the butter, sugar, and syrup gently. Cool for 2 minutes, then stir in the flour, ginger, and lemon juice.
Drop six level teaspoons well apart on each sheet. Bake one sheet at a time for 7 to 9 minutes, until bubbling and amber.
Wait 30 seconds, then lift each round and wrap it around an oiled wooden spoon handle. Slide off once firm and repeat.
Whip the cream with icing sugar to soft peaks and pipe it into the cooled snaps immediately before serving.
From the episode
Biscuits
This adaptation starts from the episode's biscuits brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
