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.
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
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.
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