Hello!

Brandy Snaps are a particularly yummy holiday treat – have a go!

Lynne Connolly’s Brandy Snaps

• 55g/2oz butter
• 55g/2oz demerara sugar
• 55g/2oz golden syrup (maple syrup would work)
• 50g/1¾oz plain flour
• ½ level tsp ground ginger
• ½ tsp lemon juice

Method

1. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment then grease several wooden spoon handles.
2. Measure the butter, sugar and syrup into a pan. Heat gently until the butter has melted and the sugar has dissolved. Don’t let the mixture boil as it may crystallise.
3. Sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays.
4. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Remove each tray from the oven and leave for a minute firm up slightly, then lift from the baking parchment.
5. Quickly roll a circle of the warm mixture around the handle of the wooden spoon. Slide the brandy snap off the spoon and leave it to cool. Repeat until all the mixture has been used. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week.

Alternatively, you can use small tins or bowls to form the mixture into brandy baskets, which you can fill with cream and fruit. Yum!