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Ginger Snaps with Chocolate Brandy Cream

Recipes for Home & Restaurant

by Nadine Lloyd


(Makes 20)


  • ¼ cup golden syrup

  • 90g (3.1oz) butter – chopped

  • ⅓ cup brown sugar

  • ⅓ cup plain flour – sifted

  • 1½ teaspoons glacé ginger – finely grated

  • 2 teaspoons ginger – ground


  • 125g (4.4oz) dark chocolate

  • ⅓ cup cream

  • 1 teaspoon glacé ginger – finely grated

  • 1 tablespoon brandy

  • 60g (2.1oz) butter



Preheat the oven to 180°C. (356°F).

Line a tray with baking paper.

In a small saucepan, combine the golden syrup, butter, grated glacé ginger and sugar.

Stir over low/medium heat until the butter melts.

Remove from the heat.

Stir in the flour and ground ginger until well combined.

Cylinder & nest shapes:

Drop 1 tablespoon-sized batter globule onto the baking paper -  about 10cm (4in) apart from each other.

Bake in the oven for 4 minutes, or until lightly browned.

Remove and allow to cool for one minute.

While still warm, carefully lift each ginger snap off the baking paper and either roll them into cylinder shapes, or fold into nest shapes. Allow them to set in place. 

(Tip: Only work with 3 at a time, as the ginger snaps cool quickly and  can easily break.

Refrigerate the ginger snaps until the cream filling is ready.

Cream Filling:

Using a double boiler, melt the chocolate in a small metal bowl.

Set aside.

In a small saucepan, stir the cream over low/medium heat until hot. (Do not let the cream boil).

Remove the cream from heat and quickly stir in the melted chocolate, grated ginger and the brandy.

Refrigerate for 10 minutes.

Add the butter to the chocolate mixture. whisk until light and fluffy. Refrigerate for a further 5 minutes.

Place the chocolate/cream mixture into a piping bag and fill each ginger snap.

Lightly dust with icing sugar and serve.

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