Recipe Ingredients
2oz all purpose flour ½ cup
2oz soft brown sugar ¼ cup
2oz butter 4 tablespoons
2oz golden syrup ¼ cup
Half a teaspoon of ground ginger
Half a teaspoon of lemon juice
Brandy Snaps preparation & cooking
Prepare a baking sheet
Put the sugar, the butter and the golden syrup into a saucepan
and warm gently. Stir until the butter has melted and the
sugar dissolved.
Remove from the heat and allow to cool slightly, next using
a sieve add the flour and the ground ginger then add the lemon
juice and mix together.
Next, on to the prepared baking sheet, put teaspoonfuls of
the mixture leaving a gap of approximately five inches between
each teaspoonful.
Bake for approximately ten minutes at 350°F (180°C)
until brown.
Remove from the oven and allow to cool slightly. The Brandy
Snaps will need to be rolled quickly, to do this use a knife
to carefully loosen a snap from the tray, turn it over and
then roll it around the handle of a wooden spoon, slip off
the spoon and repeat until all the Brandy Snaps are rolled.
Using a piping bag Brandy Snaps can be filled with cream if
so desired.
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