Brandysnaps

Name: Brandysnaps
Yield: Makes 20–30
Cuisine: United Kingdom
Ingredients: 100 g (3½ oz/7 tablespoons) unsalted butter; 100g (3½oz/½ cup) granulated sugar; sunflower oil, for greasing; 100 g (3½oz/¾ cup) plain (all-purpose) flour; 1 teaspoon ground ginger; 1 tablespoon lemon juice; 100 g (3½oz/¼ cup) golden (corn) syrup

Preparation info

Makes
20–30

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

Brandysnaps are versatile. Large ones moulded over an upturned sugar bowl will act as container for syllabub and turn a simple ice cream or sorbet into a creditable dessert.

Ingredients

100g (3½oz/½ cup) granulated sugar
100

Europe
United Kingdom
Dessert
Snack
Vegetarian

Method

Heat the oven to 190°C (375°F/Gas 5). Melt the sugar, butter and syrup together in a large saucepan. Meanwhile, warm the flour in the oven for a few minutes.

Add the warm flour to the butter mixture along with the lemon juice and ginger and mix together.

Put a spoonful of the mixture onto an oiled baking sheet. Place another 15