Brandy snaps
Ingredients
- 55 gr butter
- 55 gr demerara sugar
- 55 gr golden syrup
- 50 gr plain flour
- ½ tspn ground ginger
- ½ tspn lemon juice
Instructions
- Preheat the oven to 180 °C and line a baking tray with baking paper.
- Melt on a low heat in a pan the butter, demerara sugar and golden syrup without boiling until the sugar has dissolved.
- Take the pan of the heat and allow to cool for 5 min.
- Fold the flour, ground ginger and lemon juice in the batter.
- Spoon teaspoons of the batter well spaced apart on the baking tray and bake in the oven for 8 to 10 min or until the brandy snaps have spread and are golden brown.
- Take them out of the oven and allow to cool enough to be firm enough to handle but warm enough to be pliable.
- Roll the brandy snaps around a wooden handle to make a cigarette shape or drape on an upturned and well buttered glass or mug to shape them like a basket. Allow to cool and set before removing.
Stuff to know
Allow some time for the butter, sugar and golden syrup to dissolve in each other.
Too warm, the snaps will be too soft to handle. Too cold, they become brittle and impossible to shape. return them to the oven for a minute if too cold to shape.
Replace the lemon juice by brandy.
Make the brandy snaps watertight by coating the inside with melted chocolate.
Too warm, the snaps will be too soft to handle. Too cold, they become brittle and impossible to shape. return them to the oven for a minute if too cold to shape.
Replace the lemon juice by brandy.
Make the brandy snaps watertight by coating the inside with melted chocolate.
