By Elisabeth Luard
Portable, dippable and perfect with raspberries and cream, brandy snaps keep well in a tin and can be softened for re-curling if you give them a few minutes in a hot oven.
Preheat the oven to 190°C/375°F/Gas mark 33. Butter a couple of large baking sheets, or use non-stick ones.
Melt the butter, sugar and syrup in a small pan over a gentle heat. Stir till the sugar crystals have dissolved and the mixture is well blended. Remove from the heat and