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.


  • 100g (oz/½ cup) granulated sugar
  • 100 g ( oz/7 tablespoons) unsalted butter
  • 100 g (oz/¼ cup) golden (corn) syrup
  • 100 g (oz/¾ cup) plain (all-purpose) flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground ginger
  • sunflower oil, for greasing


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 cm (6 in) distant, and continue until you have as many brandysnaps as needed or have used all the mixture.

Bake for around 10 minutes until brown then remove from the oven. As they cool, use a palette knife to lift the brandysnaps off the baking sheet and lay them over a rolling pin to set.