Brandy snaps

Brandy snaps

PT20M

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1
Preheat an oven to 170°C/gas mark 3
2
Place the sugar, golden syrup, butter, lemon juice and brandy in a small saucepan and heat to melt the butter and dissolve the sugar
3
Leave to cool slightly before mixing with the dry ingredients to form a paste
4
Line a baking tray with parchment paper and drop teaspoons of the mixture at intervals along the tray. Smooth out into a circle with the back of the teaspoon
5
Bake for 6–8 minutes until golden brown
6
Leave to cool slightly before rolling around the handle of a wooden spoon to shape. Leave to set until hard and cool
7
You can also make brandy snap baskets by baking tablespoons of the mixture before draping over the base of upturned glasses once cooked
8
Store in an airtight container – they are best eaten the day they are made
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