MKRSA Recipe: Brandy Snaps with Figs

03 December 2017
Lani & Louzel's Brandy Snaps with figs looked amazing! Here's how you can make it yourself.

Bandy Snaps with Figs


Brandy Snaps:

  • 90 g butter
  • 85 ml treacle sugar
  • 45 ml golden syrup
  • 85 ml cake flour
  • 5 ml ground ginger
  • 45 ml brandy

Vanilla ice cream:

  • 7 eggs, separated
  • 500 ml fresh milk
  • 2 vanilla pods
  • 1 litre fresh cream
  • 2 cups sugar, divided

Candied ginger sauce:

  • 2 large ginger roots
  • 1 cup sugar
  • 1 cup water

To serve:

  • 20 fresh figs
  • Honey
  • 500 ml walnuts, crushed


Brandy snaps:

  • Add the butter, sugar and golden syrup to a pan and stir over a low heat to get the butter and sugar melted.
  • Remove from the heat and stir in the sifted flour, ginger and brandy.  Mix well.
  • Grease a baking tray and add dollops of the brandy snap mixture on the tray and spreading it into almost circle shape.  You can trim off the edges with a cookie cutter to get it round.
  • Bake at 180 °C for 5 – 8 minutes. Remove from the oven and let it cool down.  The biscuit will harden during this time. 

Vanilla ice cream:

  • Melt half the sugar to make the caramel.
  • Add half the cream, cool.
  • In a double boiler, combine egg yolks & remaining sugar.
  • Cook until thick ribbons form.
  • Heat milk and remaining cream. Temper with egg mix and cook in a saucepan until thickened.
  • Pour through a sieve twice.
  • Cool completely and add to ice cream maker to churn.

Candied ginger sauce:

  • Dissolve sugar in water. Bring to boil. Add ginger. Reduce to a slightly runny candy. 

Fresh figs:

  • Cut the figs into quarters, but not through completely.  Then drizzle with honey and roast in the oven until they are sticky but still keeping their form.

To Serve:

  • Plate a strip of walnuts in the centre of the plate.  Placing a fig on the one side, drizzle with the candied ginger sauce, place a dollop of ice cream on top of the crumb and top with a round brandy snap.