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Chestnut Snaps

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Chestnut Snaps


I was trying to convert my “Moon Men” Recipe to Gluten Free (recipe to come) and found the end result in some ways, was similar to my mum’s homemade brandy snaps. Often made for special occasions. So when we had the pleasure of welcoming a group from the Central District Tree Crops to our Chestnut Orchard and Freeze Dry processing facilities, I wanted to show the versatility of Chestnut Flour. This is my mum’s recipe modified so that it is gluten free and metric.



110grams butter

120grams golden syrup

60grams icing sugar½ teaspoon baking powder

½ cup Country Treats Chestnut Flour

½ cup Tapioca flour

¼ cup Glutinous rice flour

½ teaspoon ground ginger


 Preheat oven to 180°C and grease baking trays.

Dissolve butter, sugar and golden syrup in a saucepan.

Take off the heat and add the other ingredients. Mix well. This is a thick or solid mixture.

Depending on how big you like your snaps – take spoonfuls (I used a heaped teaspoon) and place on tray allowing plenty of room for them to spread. I managed 6 per tray.

Bake for about 10 minutes but watch the first tray carefully to gage how the time and temperature are.

The Chestnut snaps will spread, and then bubble and the colour will darken as they cook. Do not allow them to get overdone.

Remove from oven, and allow to sit on tray for a minute or so.

Using a fish slice, lift snaps and flip over before rolling on wooden clothes pegs(kept especially for this), or pieces of dowling of appropriate size, or even handles of utensils. Remove before they set too hard.

You can have two trays in the oven at the same time. When the top tray comes out, move the bottom tray up to finish off, and put the next tray down the bottom……

When cool store in air-tight container.(mine are crisp even after 4 days. I ran out of cream, otherwise they would have gone by now)

Fill with whipped cream shortly before serving….they will lose their crispness if left sitting around filled for too long.

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