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Gluten-free Brandy Snaps Recipe

Gluten-free brandy snaps recipe - SUPER EASY method that anybody can make in no time! Coeliac-friendly and wheat-free too. See the FAQ section for advice on how to make this recipe dairy-free, vegan or low FODMAP.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 -14
Calories 189kcal
Author Becky Excell

Ingredients

For the brandy snaps:

  • 55 g light brown sugar
  • 55 g golden syrup
  • 55 g butter
  • 50 g gluten free plain flour
  • 1/2 tsp ground ginger
  • 1/2 tsp lemon juice

Filling and decorating idea:

  • 80 g dark chocolate milk or white would work too!, melted
  • 250 ml double cream
  • 50 g icing sugar
  • 50 g mascarpone

Instructions

For the brandy snaps:

  • Preheat your oven to 160C Fan and prepare a large baking tray with non stick baking paper. Also grease the handle of a wooden spoon or a small rolling pin.
  • Place your light brown sugar, golden syrup and butter into a small saucepan and place on a low heat until the butter has melted and the sugar has fully dissolved (it should no longer feel gritty and feel smooth) - this takes about 10 minutes. Stir throughout so it doesn't boil.
  • Remove from the heat and allow to sit for a minute to settle before adding in your gluten free plain flour and ground ginger (the ginger is optional really but I love the flavour). Mix quickly so that it combines well and the flour doesn't clump. Add your lemon juice straight afterwards and give a final good mix.
  • Use a teaspoon to spoon 3-4 round dollops of the mixture onto your prepared baking tray (1 teaspoon per dollop!). Make sure they are quite far apart from each other as the brandy snaps will spread out massively.
  • Place into the preheated oven for around 12 minutes until they are golden coloured, spread and have a almost lacy look to them.
  • Remove from the oven and allow to sit for a couple of minutes before using a palette knife to ease off one of the brandy snaps - whilst you need to work quickly, be patient. Once you've carefully removed your super flexible brandy snap from the paper, wrap it around the wooden spoon or small rolling pin handle, allowing it to join.
  • Then carefully slide it off and place on a cooling rack. Repeat with the other ones on the tray. If any firm up too much, pop back in the oven for a few seconds and they will softened again enough to roll around!
  • You will of course have lots of mixture left to make more - it can firm up very quickly in the pan, so pop it on a low heat again to loosen it, and once at the consistency it was before, repeat with the round dollops. Use a new piece of baking paper if you need to. Keep repeating steps 4-7 until you have used up your mixture.

To decorate and fill:

  • Dip both tips of your brandy snap in chocolate and allow to set. I set mine on a couple of wooden spoon handles so the melted chocolate didn't touch anything. Allow to set.
  • Whisk together double cream and icing sugar until it forms soft peaks. Then fold in your mascarpone till thicken and smooth.
  • Spoon your cream mixture into a piping bag with a star nozzle (the nozzle needs to be just smaller than the holes of your brandy snaps. Pipe into the brandy snap so its nice and full!
  • Enjoy straight away!

Notes

Filling ideas

  1. My filling idea is just a suggestion of course and you can fill them with whatever you wish. You could make a Baileys cream, a Nutella cream, a Strawberry cream... the options are endless!

Dipping ideas

You don't have to dip the ends in chocolate but if you do you could also sprinkle some finely chopped hazelnuts or pistachios onto the melted chocolate.

Brandy Snap Basket?

If you want to make a brandy snap basket, instead of rolling for brandy snap around a wooden spoon handle / small rolling pin, just drape it over the base of a drinking glass and it will harden into a basket shape! You can then fill with ice cream, fresh fruit etc. I used to love having this for dessert!

Nutrition

Serving: 1g | Calories: 189kcal | Carbohydrates: 17g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 51mg | Fiber: 1g | Sugar: 12g