These are delicious served with caramelised oranges at Christmas time – a great alternative to the heavier, traditional puddings. Alternatively, pipe whipped cream into the middle and serve at tea time, as an alternative to mince pies.
50g Unsalted Butter
50g Demerara Sugar
50g Golden Syrup
50g Plain Flour
½ teaspoon ground ginger
Zest of ½ a lemon, grated
1 teaspoon brandy (optional)
Whipped cream to serve
- Line two baking trays with bake-o-glide or parchment and oil the handles of several wooden spoons.
- Place the butter, sugar and syrup into a small, heavy-based pan and heat gently, on the simmer plate, until the butter has melted and the sugar has dissolved (there should be no “gritty feel” of undissolved sugar). Don’t let the mixture boil as it may crystallise.
- Leave the mixture to cool slightly, and then sieve in the flour and ginger. Add the lemon zest and brandy, if using. Stir well to mix thoroughly.
- Drop teaspoonfulls of the mixture onto the baking trays to make small circles, about 10cm apart. (Once baked, you need to work fast to shape the brandy snaps, so it’s best to bake in small batches of 3 or 4 on one tray at a time).
- Bake the brandy snaps for about 5-6 minutes, or until the mixture is well spread out, looks lacy and has a dark golden colour.
- Remove the tray from the oven and leave for a minute or so to firm up slightly, then lift off, using a palette knife. (The mixture needs to be just firm enough to remove, but soft enough to shape).
- Quickly roll the circles of the warm brandy snaps around the handle of a wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on a wire rack. (If any of the brandy snaps harden too much before shaping, pop them back in the oven for a few seconds to soften again).
- Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in spoonfuls, roll a teaspoonful of it into a small smooth ball, place it on the baking tray and flatten slightly with your fingers.
- When cool, store the brandy snaps in an airtight tin - they will keep for at least a week.
- 10. Just before serving, fill a piping bag with whipped cream and pipe into each end of the brandy snaps.