INSTRUCTION
Preheat the oven to 160’C / 325’F / Gas Mark 3. Line three large baking trays with baking paper.
Place the butter, sugar and golden syrup in a saucepan and heat gently over a low heat, stirring occasionally, until melted. Remove from the heat and leave to cool slightly. Sift the flour and ginger into the pan and beat until smooth, then stir in the brandy and lemon rind.
Drop small spoonfuls of the mixture onto the prepared baking trays, leaving plenty of room for spreading. Place one baking tray at a time in the preheated oven for 10 – 12 minutes, or until the snaps are golden brown.
Remove the first baking tray the oven and leave to cool for about 30 seconds, then lift each round with a palette knife and wrap around the handle of a wooden spoon. If the brandy snaps start to become too firm to wrap, return them to the oven for about 30 seconds to soften again. When firm, remove from the spoon handles and finish cooling on a wire rack. Repeat with the remaining baking trays.
For the filling, whip the cream with the brandy and icing sugar until thick. Just before serving, pipe the cream mixture into each end of the brandy snaps.
INGREDIENTS
- 85 g / 3 oz Unsalted butter
- 85 g / 3 oz Golden caster sugar
- 3 tbsp Golden syrup
- 85 g / 3 oz Plain flour
- 1 tsp Ground ginger
- 1 tbsp Brandy
- Finely grated rind o f 1/2 lemon
FILLING
- 150 ml / 5 fl oz Double cream or whipping cream
- 1 tbsp Brandy (optional)
- 1 tbsp Icing sugar
Making & Baking 