Brandy Snaps

Brandy Snaps

Time: 24 hrs 5 mins

Ingredients

• 3 tablespoons golden syrup
• 90 g butter
• 1/3 cup brown sugar, lightly packed
• 1/3 cup all-purpose flour, sifted
• 1 teaspoon ground ginger
• whipped cream, for serving

Directions

• 1 Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
• 2 Remove from the heat and add the sifted flour and ginger; mix well.
• 3 Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will).
• 4 To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
• 5 Have ready 3 wooden spoons.
• 6 Using a spatual or knife, lift brandy snaps from tray.
• 7 Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
• 8 Repeat on cold trays with remaining mixture.
• 9 Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
• 10 Alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.