Brandy snaps

Makes 12

50g butter
50g caster sugar
30ml golden syrup
50g plain flour
1/2 tsp ground ginger
1tsp brandy
150ml double cream – whipped for filling

Preheat the oven to 180˚c + line 2-3 baking sheets (ptfe sheets are best – these things can get sticky)

Heat the butter, sugar and syrup in a pan until mixed. Remove from the heat and stir in the flour and ginger.

put small spoonfuls of the mix onto baking sheets, 10cm apart (they spread). Bake for 7 mins until bubbling. Take them out of the oven, and roll the soft disc around a wooden spoon handle to make the tubes. Once they’re a little firmer, slide off the spoon and onto a cooling rack.

Fill with the whipped cream when they’re cool. yum.

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