When I think of Brandy Snaps it always brings back memories of Christmas or birthdays with the family. Although Mum made them by hand I have never attempted them myself – I remember watching her roll them over a wooden spoon while I sat on the kitchen bench.
Despite it’s name, Brandy Snaps do not contain any brandy. They are a crispy treat with a hint of ginger usually filled with cream. The first reference to Brandy Snaps was in the early 1800’s in England. They can now be found in the UK, Australia and New Zealand.
Below is the recipe that Mum always uses – hopefully one day I’ll get round to it too.
50 grams plain flour
1 teaspoon ginger
50 grams caster sugar
50 grams golden syrup
50 grams butter
1 teaspoon lemon juice
Preheat the oven to 170 C
Grease two large baking trays well
Sift flour and ginger into a bowl
Heat butter, sugar and golden syrup in a pot on low heat until melted
Stir in lemon juice then add dry ingredients, mix well
Drop teaspoons of the mixture on to a baking tray about 6 inches apart to allow for spreading
Bake for about 8 minutes – or until golden and lacy in appearance
Remove from oven and leave to stand for 1 minute
Lift off the tray with a spatula and wrap quickly around the handle of a wooden spoon
Leave on wire rack until completely cold
Serve filled with whipped cream