Brandy snaps with pistachio cream

Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr 10

Appears in
Cookies: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

These crisp, lacy, rolled biscuits are often served in England filled with brandy-flavoured whipped cream. Here, they are filled with pistachio cream, but they are also delicious served plain or dipped in chocolate.


  • 65 g ( oz) unsalted butter
  • 60 g (2


  1. Brush two baking trays with melted butter.
  2. Place the butter, sugar and golden syrup in a small saucepan. Stir gently over low heat until the sugar has dissolved. Cool for 1 minute. Sift the flour with the ginger and stir into the mixture, mixing well.
  3. Transfer the mixture to a bowl and refrigerate for 30 minutes, or until it has cooled and is firm.