Recipes · British · Bakery
Brandy Snaps
One serving has 255 kcal and 2 g protein, and at least a fifth of a woman's daily need of vitamin A (24%) and manganese (22%). Ready in 20 minutes.
- Preparation: 10 min
- Cooking: 10 min
- Makes: 1 serving (67 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, gluten
Ingredients
- 10 g Butter, unsalted
- 15 g Cane syrup
- 10 g Flour, all-purpose
- 1 g Ginger, ground
- 3 g Spirits
- 25 g Cream, heavy
- 3 g Sugar
Method
- Makes 1 serving of 2 filled brandy snaps from a batch of about 8; multiply all quantities by 4 for the full batch.
- Melt the butter with the golden-syrup stand-in (cane syrup) over low heat until smooth, then remove from the heat and stir in the flour and ginger to make a smooth batter.
- Drop teaspoons of the batter, well spaced, onto a lined baking tray and bake at 180 °C (350 °F) for 8-9 minutes until deep golden and lacy.
- Let the snaps firm up for 1 minute, then quickly roll each one around the handle of a wooden spoon while still warm and pliable; slide off once set, working fast as they harden within a minute or two.
- Whip the cream with the sugar and the brandy to soft peaks.
- Just before serving, pipe the brandy cream into both ends of each snap so they stay crisp.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 255 kcal | 12% |
| Carbohydrates | 23 g | |
| Water | 23.2 mL | |
| Fiber | 0.41 g | 1% |
| Protein | 1.9 g | 4% |
| Tryptophan | 0.03 g | |
| Threonine | 0.07 g | |
| Isoleucine | 0.08 g | |
| Leucine | 0.14 g | |
| Lysine | 0.06 g | |
| Methionine | 0.04 g | |
| Cystine | 0.03 g | |
| Phenylalanine | 0.09 g | |
| Tyrosine | 0.07 g | |
| Valine | 0.09 g | |
| Histidine | 0.04 g | |
| Fat | 17.3 g | |
| Monounsaturated | 4.6 g | |
| Polyunsaturated | 0.74 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.55 g | |
| Saturated | 10.8 g | |
| Trans-Fats | 0.31 g | |
| Cholesterol | 49.8 mg | |
| Calcium | 23.5 mg | 2% |
| Copper | 0.03 mg | 3% |
| Iron | 1.2 mg | 7% |
| Magnesium | 7.8 mg | 3% |
| Manganese | 0.4 mg | 22% |
| Phosphorus | 30.7 mg | 4% |
| Potassium | 59.6 mg | 1% |
| Selenium | 4.9 µg | 9% |
| Sodium | 17.1 mg | |
| Zinc | 0.21 mg | 3% |
| Thiamin (vitamin B1) | 0.1 mg | 9% |
| Riboflavin (vitamin B2) | 0.11 mg | 10% |
| Niacin (vitamin B3) | 0.72 mg | 5% |
| Pantothenic acid (vitamin B5) | 0.18 mg | 4% |
| Pyridoxine (vitamin B6) | 0.02 mg | 2% |
| Folate (vitamin B9) | 19.7 µg | 5% |
| Cobalamin (vitamin B12) | 0.06 µg | 3% |
| Choline | 6.5 mg | 2% |
| Vitamin A | 171 µg | 24% |
| Vitamin C | 0.16 mg | 0% |
| Vitamin D (D2 + D3) | 15.8 IU | 3% |
| Vitamin E | 0.49 mg | 3% |
| Vitamin K | 1.5 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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