Brandy snaps

Recipe from: 12/26/2002 12:00:00 AM
Ingredients 6
Servings 6
Time

Ingredients

  • 30
    ml
    sugar
  • 30
    ml
    butter
  • 30
    ml
    golden syrup
  • 30
    ml
    cake flour
  • 7
    ml
    ground ginger
  • 10
    ml
    brandy
 

Method

 
Preheat the oven to 180 °C.
Heat the sugar, butter and golden syrup until the sugar dissolves.
Let the mixture cool for 1 to 2 minutes.
Sift the flour and ginger together, add to the butter mixture along with the brandy and mix.
Drop teaspoonfuls of the mixture onto a well-greased baking, leaving gaps of at least 10 cm for the snaps to spread.
Bake for about 4 minutes or until golden brown and bubbles appear on the surface.
Leave until cool enough to handle.
To serve, fill the brandy snaps with whipped cream and arrange on a bed of fresh seasonal fruit.Microwave the juice and rind of 1 lemon, a little water and 30 ml icing sugar on high until the mixture just comes to the boil.
Leave to cool and pour over the fruit.
 

Read more on: bake
 

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