Brandy Snaps

For 32 Brandy snaps you’ll need

150g golden syrup 150g butter 125g yellow sugar 3 Tbs brandy 12og flour sifted with 1tsp ground ginger

Method Preset the oven at 200C and lightly butter a baking sheet. Melt the syrup, butter and sugar over low heat. Add the brandy and the flour mixture. Stir well. Place in teaspoon sizes onto the baking sheet. Bake for to 6 minutes until golden brown. Cool for a minute to allow them to firm up slightly. Roll round the handle of a wooden spoon or shape over dariole moulds.

Use as desired. If you roll them, pipe whipped cream into each end shortly before serving. If you shape them into cups, fill with fruit and custard.

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