Brandy Snaps

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 125 g butter
• 1/2 cup caster sugar
• 125 g golden syrup
• 1 tablespoon lemon juice
• 1 tablespoon brandy
• 1 cup plain flour, sifted
• 1 teaspoon ground ginger
• 1 1/4 cups heavy cream, whipped if filling he brandy snaps

Recipe

• 1 heat the butter, sugar, syrup, lemon juice and brandy gently together in a saucepan until the brandy melts and the butter melts and the sugar has dissolved. remove the pan from the heat, mix in the flour and ginger and leave to cool.
• 2 preheat the oven to 190ºc, line 2 baking trays with non-stick baking paper and place 6 teaspoons of the mixture, placed well apert on each. bake for 8-10 minutes, or until lightly browned. to ensure enough time to roll the brandy snaps, put one tray into the oven 5 minutes before the other.
• 3 remove the brandy snaps from the oven and cool on the baking tray for a few seconds, then lift the biscuits off with a palette knife and roll around wooden spoon handles. if they become too hard to roll, pop them back in the oven for a few seconds. when firm, remove from the spoon handles and cool on a wire rack. repeat with the remaining mixture.
• 4 to fill the brandy snaps, spoon the cream into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits.
• 5 serve as soon as they are filled.