4 tbsps. golden syrup
1 tsp. ground ginger
1 tbsp brandy
4 tbsps. flour
4 tbsps. brown sugar
grated rind of half a lemon
4 oz. (125g) butter
- Warm together the butter, sugar and syrup until melted then remove from heat
- Blend in the flour, nutmeg, ginger and lemon then add the brandy (as usual, I had to make a substitution as I didn't have the correct ingredients. We didn't have any brandy, so I used a tbsp sherry instead, which worked fine.
- Beat well together then drop spoonfuls of the mixture, well spaced apart on to greased baking sheetsBake at 180C for about 8-10 minutes or until golden brown
- Lift each snap off the baking sheet with a palette knife and roll them up over the handle of a greased wooden spoon, or for baskets shape over the bottom of an upturned glass.
- Slip off and allow to cool.
- Serve with whipped cream, ice-cream, fruit etc.
The brandy snaps turned out really well. I found I needed to leave plenty of space between the biscuits as the mixture spreads a lot. And it was easier to shape them if allowed to cool for just a couple of minutes. Twirly boy was really chuffed to be served one of his fav deserts. And even MacMan liked them - saying they were so much nicer than bought ones. I served them with a scrummy gingerbread ice-cream. It's apparently limited edition for Christmas time, but seems to be really popular so I'm hoping it becomes a regular flavour! Anyway, this new flavour went really well with the brandy snaps.