Crisp Dessert Recipes - Brandy Snaps Recipe

Ingredients

• 50 g/2 oz/1/4 cup butter

• 50 g/2 oz/1/4 cup caster (superfine) sugar

• 30 ml/2 tbsp golden (light corn) syrup

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 2.5 ml/1/2 tsp ground ginger

• 5 mill tsp brandy

• Finely grated rind of 1/2 lemon (optional)

• Whipped cream (optional), to serve

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Method:

1. Line two baking (cookie) sheets with non-stick baking parchment. Melt the butter, sugar and syrup on a saucepan over a gentle heat.

2. Sift in the flour and ginger and add the brandy and lemon rind, if using. Mix thoroughly until well blended.

3. Drop 5 ml/1 tsp amounts of the mixture 10 cm/4 in apart on the baking sheets and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 7-10 minutes until golden brown and bubbly.

4. Meanwhile, grease the handle of a wooden spoon. Remove the first sheet of biscuits from the oven and quickly lift off the baking sheet with a fish slice.

5. Mould loosely around the wooden spoon handle, one at a time, then cool on a wire rack.

6. If the biscuits harden before you get a chance to mould them, return to the oven for a few minutes to soften. Store in an airtight container for up to 1 week.

7. Serve with a little whipped cream piped or spooned into each end of the brandy snaps, if liked.