Inexpensive but elegant, brandy snaps can be filled with cream, plus a single crystallized fruit if you wish, for a party dessert.
ingredients
makes 12
3 tablespoons corn syrup or honey
1/4 cup fine sugar
1/4 cup butter
1 teaspoon brandy (optional)
1/2 teaspoon ground ginger
grated rind of 1/2 lemon
1/2 cup All purpose flour
method
1. Heat the oven to 180°C (350°F).
2. Line two baking sheets with greaseproof or waxed paper and oil them.
3. Put the syrup (honey), sugar and butter in a saucepan and heat gently, stirring until melted and well blended.
4. Remove from the heat and stir in the brandy, ginger and lemon rind. Sift in the flour and fold in thoroughly.
5. Drop small spoonfuls of the mixture on to the lined baking sheets. Leave at least 4 inch between each brandy snap.
6. Bake in two batches for 8 minutes each.
7. Working quickly while the brandy snaps are warm and malleable, shape them by rolling them, one at a time, around the oiled handle of a wooden spoon.
8. If they become too crisp to roll, return them to the oven for a few minutes.
9. Cool the rolled cookies on a wire rack.
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more information
Cooking time: 20 minutes
