Le Cordon Bleu

Brandy Snaps

Preparation info
  • Makes

    20

    .
    • Difficulty

      Easy

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Ingredients

  • 115 g butter
  • 115 g demerara sugar
  • 2 tbs

Method

Melt butter, sugar and syrup. Stir in flour, ginger and brandy. Put four well-spaced teaspoonfuls of mixture on a greased baking sheet. Bake at 180°C for 7-10 minutes. Shape one at a time around a greased wooden spoon handle while still