Brandy Snap Biscuits - makes 10 cigars or 6 baskets


  • 225g caster sugar
  • 110g golden syrup
  • 165g dairy free margarine
  • 110g maize flour
  • ½ tsp ground ginger

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


  1. Preheat oven to 200°c / 400°f /gas mark 6.
  2. Place caster sugar, golden syrup and dairy free margarine into a large saucepan and melt over a low heat.
  3. Stir in the maize flour and ground ginger.
  4. Line a baking tray with greaseproof paper and brush with oil.
  5. Place teaspoons of the mixture onto the tray and bake for 10 minutes until brandy coloured.
  6. Cigars – leave to cool for one minute then using a palette knife roll up into a cigar shape, you may find it easier to wrap it round the handle of a wooden spoon. They can be filled with flavoured cream or served with a dessert.
  7. Baskets – place dariole moulds or small ramekins on to a tray. Leave brandy snaps to cool for one minute then lift with a palette knife and place over the dariole mould to create a basket. Leave to cool. Fill with whipped cream and fresh fruit or ice cream.

Gem's hints and tips

Fill just before serving as the basket will go soft if left filled.

If the brandy snap gets too hard to mould, place back into the oven for a minute to soften again.

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