Kerrymaid has teamed up with the Craft Guild of Chefs and head chef at The Bull in Great Totham, Luke Stevens to create a series of inspired menu dishes using Kerrymaid Buttery. Luke cooks up a delicious dessert option – Brandy Snaps.


100g Plain flour
100g Sugar
100g Kerrymaid Buttery
100g Golden syrup


Melt the Kerrymaid Buttery, golden syrup and sugar in a large saucepan, do not boil, just warm. Sieve in the plain flour and mix well to combine. Chill the mix in the fridge for 20 minutes to firm.

Roll small amounts of the mixture in your hands to achieve a small ball.

Place on a baking tray lined with a baking mat and cook at 165C for 5 – 6 minutes, or until golden brown. While still warm shape the snap to requirement and allow to cool.

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