Brandy snaps with berry cream
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- Abigail Donnelly
- Makes 25
- Easy
- Fat conscious
- 15 minutes
- 5 minutes
- Rooiberg Winery Red Muscadel 2009
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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.
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