Brandy Wafers
Submitted by aprilh
Crisp, lacy brandy wafers spiced with ginger and rolled into elegant tubes while still warm. Golden syrup gives them a buttery toffee crunch that shatters with every bite.
YIELD
1 dozenPREP
10 minCOOK
5 minREADY
20 minThese delicate little wafers are a proper British biscuit tin classic.
Butter, golden syrup, and superfine sugar melt together into a glossy batter, then you stir in flour, ground ginger, and a splash of brandy.
Teaspoon-sized drops spread thin in a hot oven and come out as golden lace rounds.
The trick is rolling them around a wooden spoon handle while they’re still pliable, so work fast before they cool and crisp up.
Fill the tubes with whipped cream for a showstopper dessert, or enjoy them plain alongside tea or coffee.
Chef Tips
- Work in small batches of 3 to 4 wafers so you have time to roll each one before it hardens
- If a wafer cools too quickly, pop it back in the oven for 30 seconds to soften
- Grease the spoon handle well or the wafers will stick and crack
- Store unfilled wafers in an airtight tin; they’ll stay crisp for up to a week
Ingredients
Directions
Set oven to 450℉ (230℃).
Grease baking sheets. Melt the butter, syrup and sugar together in a saucepan over a very gentle heat.
Stir in the flour, ground ginger and the brandy.
Beat together for about 5 minutes.
Drop small teaspoonsful on to the baking sheet, spaced well apart.
Bake for 5 minutes until pale golden brown in colour.
Roll immediately, while still hot, around the greased handle of a large wooden spoon.
Set aside to cool.
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