Cannoli brandy snaps


  • 50g butter
  • 50g brown sugar
  • 50g golden syrup
  • 50g sifted plain flour
  • ¼ tsp ground ginger
  • Juice & zest of half a lemon
  • 1 tsp brandy
  • Macphie Mactop® Traditional
  • Melted white, milk & dark chocolate
  • Chopped pistachios/freeze dried raspberries


  1. Preheat the fan assisted oven to 160°C.

  2. Place the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest, juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.

  3. Once the mixture is cool roll into 30g balls onto a greased baking tray. Space them well apart as they will spread. Cook in batches for 8 to 10 minutes until set, golden brown and lacy in appearance. Leave for a minute before shaping around something circular – the snaps should still be pliable but set enough to move without tearing.

  4. Once cool dip the ends of the cannoli brandy snaps into melted chocolate & garnish with chopped nuts/freeze dried fruit.

  5. Whip Macphie Mactop® Traditional on a medium speed until soft peaks are formed. Pipe the whipped cream into the cigars with a star nozzle.