Brandy snap cigars

By Drum Digital
12 May 2014

Making these crispy treats filling with flavoured cream is easier than you’d think. And for a delicious variation on the original, substitute vanilla ice cream for the cream.  

Makes 12

Preparation: 10 min

Cooking: 30 min

50 g butter

60 ml (¼ c) brown sugar

60 ml (¼ c) golden syrup

60 ml (¼ c) flour

5 ml (1 t) ground ginger

160 ml (? c) double cream

30 ml (2 T) brandy

80 ml (? c) icing sugar

30 g chocolate chips

  1. Combine the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring for 2 minutes or until the butter melts and the sugar dissolves. Set aside for 3 minutes.
  2. Add the flour and ginger to the mixture and stir to combine. Drop teaspoonfuls of the mixture onto the baking sheet, spacing them far apart to allow for spreading. Bake for 5 minutes or until they’re bubbly and lacy.
  3. Remove from the oven. Working quickly, wrap one biscuit around a greased wooden spoon handle and leave to set for 1 minute. Gently slip it off the spoon and transfer to wire rack. Repeat with the remaining biscuits.
  4. Put the cream, brandy and icing sugar in a bowl and mix well. Fold in the chocolate chips until distributed throughout the cream. Spoon into a piping bag with a wide nozzle and pipe into each brandy snap.

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