My boyfriends mum likes Brandy snaps but she only has them when the fair is in town. I decided I would give them ago and give them to her for Christmas. This recipe for brandy snaps doesn’t actually have any brandy in so is perfect for the family. You can add brandy to this recipe, just a teaspoon of it.
I have to say that it took me two attempts to get this recipe right as the first attempt I could not get the brandy snaps off the baking parchment even though I only left them a minute to cool they stuck completely to the baking parchment. One the second attempt I would try just greasing the baking tin which actually worked really well, they came off the tin perfectly.
Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack.
Measure the butter, sugar and syrup into a small, heavy-based pan. Heat gently until the butter has melted and the sugar has dissolved.
Leave the mixture to cool slightly, about 2-3 minutes, then 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 to make neat circles, about 10cm/4in apart.
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. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time.
Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife.
Quickly roll a circle of the warm mixture around the handle of the 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 the wire rack, again with the join underneath.
These will last up to week if kept in an airtight container. These can be eaten as they are or serve them with ice cream or whip up some cream and fill the middle of them.
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