Desserts & Baking
Brandy snaps with berry cream
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Wine/Spirit Pairing
Rooiberg Winery Red Muscadel
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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 freshly frozen berry medley, thawed and drained
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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