Brandy snaps with chantilly cream

6 servings

50g Lurpak butter
50g golden syrup
50g brown sugar
50g plain flour
½ tsp ground ginger
pinch of sea salt
1 Tbsp brandy
1 tsp lemon juice
500ml cream
1 Tbsp caster sugar
½ tsp vanilla seeds or 1 tsp vanilla extract
Fresh berries to serve

Brandy snaps with chantilly cream


Preheat oven to 180˚C. Line a baking tray with a silicon mat or baking paper.
Mix butter, golden syrup and brown sugar in a small saucepan. Melt slowly over low-medium heat until the sugar is fully dissolved.

Whisk the ground ginger, salt and flour together. Pour in the liquid butter & sugar mix. Stir together to form a stiff batter. Finally add the brandy and lemon juice. Mix well.
Spoon two tablespoons of mixture onto the silicon mat fairly far apart.

Cook the two brandy snaps for about 7 minutes until bubbling and golden brown. Remove
from the oven and let cool ever so slightly. Mould them around a small rolling pin or something similar, making sure to press the two ends together so you close the cylinder. Let cool until hard.

Whip cream with vanilla and sugar until stiff peaks.
Pipe each brandy snap full of whipped cream and serve with fresh berries.

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