Brandy Snaps


  • 75 g/ oz caster sugar
  • 30 g/ 1 oz butter, plus more for greasing (optional)
  • 1 tbsp golden syrup
  • 30 g/ 1 oz plain flour
  • 2 tsp ground ginger


Preheat the oven to 150°C/300°F/ gas 2. Beat the caster sugar with the butter and golden syrup until light and thick. Sift in the flour and ginger and stir to amalgamate. Divide into 12 equal parts, then roll these into small balls. Put them on a silicone sheet or lightly greased non-stick baking tray or Swiss roll tin and bake for 10–15 minutes, when the balls will have spread into dark brown biscuits.

Allow to cool briefly and then lift them off, one at a time. At this point they will be pliable and bend. Lay them one at a time over the handle of a wooden spoon and roll it around it. They will set hard very quickly. As you go along, should the remaining biscuits have firmed too much to roll, just return them briefly to the oven.

You can eat them as they are — they are excellent, for example, with ice-cream — or fill them with whipped cream.