Name: Brandy Snaps
Yield: Makes 20-100 Depending on Size
Ingredients: 1 tablespoon brandy; juice of ½ lemon; ¼ oz (7.5 g) ground ginger; 4 oz (100 g) plain flour; 4 oz (100 g) golden syrup; 4 oz (100 g) granulated sugar; 4 oz (100 g) unsalted butter

Preparation info

Makes
20-100
Depending on Size

Difficulty
Easy

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

You may mould these crisp biscuits easily to any shape you fancy, or any size – a teaspoonful is good for petits fours. A 6 in (15 cm) biscuit cooled over an upturned sugar bowl will provide a container for syllabub or sorbet, and convert a scoop of ice cream into a creditable dessert.