Fondant Fox - Brandy Snaps
Fondant Fox - Brandy Snaps

Fondant Fox - Brandy Snaps


- 25g golden syrup
- 25g soft brown sugar
- 25g unsalted butter 
- 25g plain flour
- 1/4 tsp ground ginger
- Squeeze of lemon juice
- 50g dark cooking chocolate
- 25g unsalted pistachio kernels (toasted, then blitzed into small pieces)
- 150g double cream (lightly whipped)
- Zest of half an orange
- 1 Tbsp orange liqueur (or feel free to omit, or substitute for an alternative festive liqueur ie. Irish Cream)
- OPTIONAL - edible gold leaf (available online)


1. Preheat oven to 180c (fan) and line a baking tray with parchment paper
2. In a small pan add the syrup, sugar and butter and stir gently on a hob until the sugar and butter have dissolved - don’t let the mixture boil! (If you have an AEG wireless thermometer, measure until the mixture reaches around 60c).
3. Remove saucepan from the hob and sift in the flour and ginger - mix with a wooden spoon until incorporated, then add a squeeze of lemon juice.
4. Add 4 x heaped teaspoons of the mix onto the baking tray (make sure they have plenty of space as they spread when baking!) and bake 1 tray at a time for 8-10 minutes or until lovely and golden 

5. Once baked, leave the brandy snaps to cool for about 30 seconds, then test if they’re ready to roll by lifting an edge up with a palette knife (the mixture should hold together in one piece). Then working quickly, wrap each one around a wooden spoon handle - if the mixture starts to get too firm, pop the tray back into the oven for about a minute to soften them up.
6. Once all the snaps are baked and cooled, dip the ends in melted dark chocolate and then sprinkle with the nuts - leave to set in the fridge or until your guests arrive.
7. To prep the whipped cream, just add the zest of half an orange and stir in your chosen liqueur!  Spoon into a piping bag and pop in the fridge.
8. Just before serving, pipe the cream into each of the brandy snaps and adorn with some edible gold leaf for some festive sparkle!