Brandy snaps with berry cream

Brandy snaps with berry cream

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  • Makes 25
  • Easy
  • Fat conscious
  • 15 minutes
  • 5 minutes
  • Rooiberg Winery Red Muscadel 2009


  • 100 g butter
  • 100 g caster sugar
  • 1/2 cup golden syrup
  • 100 g flour
  • 1 t ground cinnamon
  • 1 cup cream, whipped
  • 50 g mixed frozen berries, thawed and drained

Cooking Instructions

Preheat the oven to 180°C.

Melt the butter, sugar and syrup in a saucepan over a medium heat, stirring continuously. Cook for 1 minute, then remove from the heat.

Add the flour and cinnamon and stir until combined. Spoon tablespoons of the mixture onto a silpad and bake for 7 to 10 minutes until bubbling.

Remove from the oven and cool slightly before draping the brandy snaps over a whisk handle, pressing the ends together to form a tube. Carefully remove from the handle and set aside.

Combine the cream and berries and pipe into the rolled brandy snaps.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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