Ingredients
- 125 grams Unsalted Butter
- 125 grams Unrefined Soft Brown Sugar
- 4 tablespoons Golden Syrup
- 125 grams Plain Flour
- 1 teaspoon Ground Ginger, (level measure)
Make it step by step
- 1. Make the mixture the day before you need it. The snaps are thinner and crisper if the mixture is at least a day old.
- 2. Heat butter, sugar and syrup in a pan over a low heat until melted.
- 3. Sieve together the flour and ginger.
- 4. Remove pan from heat and sieve in the flour slowly mixing as you go.
- 5. Beat until smooth. Pour into clean container.
- 6. Chill in refrigerator until ready to use.
- Baskets
- 7. Preheat oven to 160 c / Gas Mark 3.
- 8. Turn several baking sheets upside down and lightly grease the undersides. It is much easier to remove the brandy snaps from a tray with no side lips.
- 9. Place walnut sized pieces onto the trays and spread out into circles with your fingertips. Don't attempt more than 2 per tray.
- 10. Bake in a preheated oven for 5 - 7 minutes until golden and set.
- 11. Remove from oven and leave to settle for a minute or so. The snaps will have a lacy surface.
- 12. Lift biscuits from tin using a palette knife and drape immediately over a ramekin or pudding basin (or cut the base of a lemon and use that) squeezing into a tulip shape whilst still warm.
- Repeat until you have used up the mixture.
- 13. Store in an airtight tin until needed.
- 14. Fill with a selection of ice creams, fruits, or sorbets to make a wonderfully light summer dessert
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.