- 50g (2oz) unsalted butter
- 50g (2oz) caster sugar
- 50g (2oz) golden syrup
- 50g (2oz) plain flour
- 1tsp ground ginger
- 1/2tsp lemon juice
- 1tsp brandy
- You will need
- 2 medium baking sheets lined with baking parchment
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6.
Place the butter, caster sugar and golden syrup in a small saucepan set over a low heat. Stir until the mixture has melted and is smooth – be careful not to allow it to boil.
Remove the pan from the heat and allow it to cool slightly. When the mixture is tepid, add a pinch of salt with the flour, ground ginger, lemon juice and brandy. Stir well.
Place teaspoonfuls of the mixture on the baking sheet, allowing plenty of space for them to spread, ensure that you do not put more than 6 teaspoonfuls on each tray. Bake for 8 to 10 minutes.
Leave the brandy snaps to cool on the baking sheets for about 30 seconds, then roll them round the handle of a clean wooden spoon while they are still hot. Make sure you work quickly, as they are only malleable when warm.
If they become too cool and brittle, just pop the baking sheets back in the oven for a few seconds.