Brandy Snaps Recipe
Brandy Snaps Recipe with Butter, Golden Syrup, Demerara Sugar, Flour, Ginger & Lemon Juice.
INGREDIENTS
2 oz (50g) Butter
2 oz (50g) Golden Syrup
2 oz (50g) Demerara Sugar
2 oz (50g) Plain Flour
1/2 teaspoon Ginger
1/2 teaspoon Lemon Juice
METHOD
Gently melt the Butter, Syrup and Sugar together. Leave to cool. Stir in the Flour and the Ginger, mixing well. Add the Lemon Juice. Grease several baking sheets and put spoonfuls of the mixture onto the sheets, leaving room for them to expand. Bake at 325F / 160C / Mark 3 for 10 minutes. Leave to cool, then lift with a knife and quickly wrap around the handle of a wooden spoon. Leave to harden. Serve filled with whipped cream. Makes 10.
Based on the Brandy Snaps recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).