Brandy Snap
Shape in to cigar shapes and stuff, or serve with desserts or mould in to basket shapes and fill with sorbet and fresh berries.
Beware these can be quite fiddly, there’s a knack to it- but once you get going, no problem. I once had to make 100 of them!!!
Preparation time: 10 minutes plus fiddling time Quantity: Makes 16 cigars or so Cooking time: 4-6 minutes
Ingredients
100g/ 4 oz butter
100g/ 4 oz golden syrup
20g/ 8 oz caster sugar
1/2 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
100g/ 4 oz plain flour-sieved
Method
- Melt the butter, syrup, sugar, juice and ginger together.
- Take of the heat
- Stir in the flour
- Cool
- Spoon tablespoonfuls on to a cool greased tray, spread out with the spoon, to form a thin, 8cm-ish circle
- Bake in a preheated oven, top shelf gas 6-7/220*c for 4-6 minutes or until golden brown
- Take out of the oven, leave and cool for a minute or so (will be to delicate/soft to handle)
- With a palate knife remove the brandy snap
For a basket - lay on top of a glass or cup, allow to fold over the sides
For a cigar - wrap round a wooden spoon handle
- Allow to cool - before removing