Brandy Snaps

Yield 12 snaps


55g/2oz unsalted butter

55g/2oz golden syrup

55g/2oz caster sugar

50g/1 3/4oz plain flour, sieved

1tsp grown ginger

1tsp brandy, optional


1. Preheat the oven 180c/gas mark 4.

2. While the oven is warming up, gently melt the butter, golden syrup and sugar in a small pan with a wooden spoon until it’s all dissolved.

3. Remove from heat and allow to cool for a few minutes before sifting over the flour and ginger with the optional brandy. Then mix well with a wooden spoon.

4. Place three teaspoons of the mixture onto a large lightly-buttered baking tray ensuring the mixture is in neat circles allowing room to spread out.

5. Bake one tray at a time, so you have time to get that all-important curl before the biscuits harden. Gently reheat the mixture if needs be.

6. Set the timer and bake in the middle of the oven for seven to eight minutes till bubbly and rich golden with a lacy texture. Watch them carefully during the last two minutes - they get frisky around then!

7. Let the biscuits cool for one minute to harden slightly, then gently loosen the edges with a pallet knife and carefully wrap around buttered, greased handles of wooden spoons – keep the lacy top side on the outside with the joint underneath. If they won't curl, simply soften in the oven for 30 seconds.

8. Place the wooden spoons onto a cooling wire to set, then gently slide the snaps off the wooden spoons, and continue with another batch.

9. Fill your brandy snaps with fresh cream flavoured with a splash of brandy.

10. Store for five days in an airtight container.