Brandy snaps

Name: Brandy snaps
Yield: Makes about 30
Ingredients: 1 heaped tsp ground ginger; 250 g butter; 250 g demerara sugar; 250 g golden syrup; 50 g plain flour

Preparation info

Makes about
30

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

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.

Ingredients

250 g butter
250 g demerara sugar
250

Vegetarian
Cookies

Method

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