Full article

Brandy Snap Mix

Posted on: January 7, 2016     |     0 comments

This versatile dough can be used to make baskets, wafers, decorations & as a base for deserts.

This mix also keeps well in the fridge to be made in batches.


225g Butter

525g Caster Sugar

525g Golden Syrup

225g Plain Flour

1 tsp Ground Ginger


Cream the butter and sugar together before adding the rest of the ingredients.


Mix to a paste, it may feel slightly grainy and sticky.


Chill in the fridge until it can be formed into balls.


Place on silicon mats or greaseproof paper, allowing space for the mix to move outwards.


Bake at 180 degrees for 5-6 minutes. Shape quickly when they come out of the oven.


Keep in an airtight container until ready to use.

Comments (0)

  • There are no comments for this article.

Post a comment

Get your avatar from Gravatar

Need to recruit a new chef? - Talk to us