Brandy Snap Paste

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You may never want to make a brandy snap, you may not even know what it is, but this paste, once cooked, can be formed into practically any shape, including cute little baskets to serve desserts in.

It’s also very easy to make and will stay crisp for about 24 hours.

You need:

50g butter, softened
50g sugar
50g glucose syrup (or golden syrup)
50g flour
Cinnamon or ginger to taste

Thoroughly mix the first three ingredients, then stir in the flour. Mix well and chill for 30 minutes.

To cook, preheat the oven to 180°C, 350°F. Lightly grease a baking tray and drop spoonfuls of the mix on to it, giving them plenty of room to expand. The size of your spoon will depend on how large you want your finished cases to be.

Transfer to the oven and cook for 10 to 15 minutes. What will happen is that the spoonfuls of mixture will flatten out to a thin wafer which looks like basket weave. Take them out of the oven once this has happened and allow to cool enough for you to handle them.

While the wafers are still warm you can mould them, for example by wrapping them round a rolling pin or pressing them into an egg cup. Once cool they will become hard and brittle.

Have fun!

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