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50 g/2 oz butter
50 g/2 oz caster (superfine) sugar
30 ml/2 tbsp golden (light corn) syrup
50 g/2 oz plain (all-purpose) flour
2.5 ml ground ginger
5 ml/1 tsp brandy
Finely grated rind of 1/2 lemon (optional)
Whipped cream (optional), to serve |
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Method:
Line two baking (cookie) sheets with
non-stick baking parchment. Melt the butter, sugar and syrup on a
saucepan over a gentle heat. Sift in the flour and ginger and add the
brandy and lemon rind, if using. Mix thoroughly until well blended.
Drop 5 ml/1 tsp amounts of the mixture 10 cm/4 in apart on the baking
sheets and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for
7—10 minutes until golden brown and bubbly.
Meanwhile, grease the handle of a wooden spoon. Remove the first sheet
of biscuits from the oven and quickly lift off the baking sheet with a
fish slice. Mould loosely around the wooden spoon handle, one at a
time, then cool on a wire rack. If the biscuits harden before you get
a chance to mould them, return to the oven for a few minutes to
soften. Store in an airtight container for up to 1 week. Serve with a
little whipped cream piped or spooned into each end of the brandy
snaps, if liked.
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