Elisabeth Luard

Brandy snaps

Preparation info
  • Makes about

    30

    • Difficulty

      Easy

Appears in
A Cook’s Year in a Welsh Farmhouse
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

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