2 Tablespoons Golden Syrup
1/2 cup brown sugar
2 teaspoons ginger
1/2 cup flour
Heat the golden syrup with butter and brown sugar in a saucepan until the butter melts. Remove from the heat and add ginger and flour. Drop 4 heaped teaspoon lots onto a greased oven tray (US=cookie sheet). Spread each flat with the back of a spoon.
Bake at 180 C for 5-10 minutes until the mixture darkens slightly. Cool until firm enough to roll around a wooden spoon handle etc. Reheat if already too firm to roll. Brandy snaps should now resemble hollow cylinders.
Store in an airtight container immediately (they go soft very easily). Fill with whipped cream – optional: flavour the cream with brandy essence – just before serving. SHARE With Your Friends: