Brandy Snaps

Ingredients

• 50 g Block Margarine or Butter
• 50 g Soft Light Brown Sugar
• 2 tbsp Golden Syrup (see Golden Syrup note below)
• 50 g Self-raising Flour (see Self-raising Flour note below)
• 1 tsp Brandy or Lemon Juice
• 1/2 tsp Ground Ginger or Cinnamon

Instructions

1. 1

   Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F) and line a couple of baking sheets with some greaseproof paper. Set aside.

2. 2

   In a medium sized pan, gently melt the butter/margarine, sugar and golden syrup over a low heat.

3. 3

   Remove the pan from the heat before adding the flour, brandy/juice and ginger/cinnamon. Mix everything together until you have a paste-like dough (it will be more paste-like the warmer the mixture is, as it cools it will resemble more of a dough).

4. 4

   Spoon small amounts (about 1-2 tsp) of the mixture onto your pre-lined baking sheet, leaving plenty of space between them - they spread quite a lot! You will repeat this process with the remaining mixture, so don't try to fit it all in one go.

5. 5

   Place your baking sheets into your preheated oven and bake for 8-10 minutes, until the edges are a nice golden brown.

6. 6

   Remove from the oven and cool for a couple of minutes before using a palette knife to lift your biscuits off the tray. Gently wrap around the handle of a wooden spoon, with the flat side of the biscuit down (you want the nice lacy effect from baking to be on show). Place onto a wire rack to cool completely.

7. 7

   Repeat this process with the other biscuits. If your biscuits cool too quickly and are no longer pliable, simply pop them back in the oven for a minute to warm back up. If you don't have many wooden spoons, or would prefer a different look, you can instead drape the biscuits over a rolling bin for little taco shells, wrap around cream horn/cannoli cones, or on an upturned cupcake tray to make little bowls.

8. 8

   Once cool and ready to serve you can pipe some freshly whipped cream into your Brandy Snaps, or serve with ice cream.