Heat oven to 180C
Line 2 baking trays with greaseproof
Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted.
Put the flour and ginger into a bowl and make a well in the centre.
Add the lemon zest and juice and the brandy.
Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
Use a teaspoon to dollop 3 - 4 heaps of mixture onto the lined baking tray. Space them well apart as they will spread.
Cook for 8 – 10 mins until set, golden brown and lacy in appearance.
Try not to let them go too dark as they will taste bitter.
Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing.
Shape into cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time.
Slide off the handle
Work quickly and cool on a wire rack
Fill with whipped cream to serve
Ingredients
Directions
Heat oven to 180C
Line 2 baking trays with greaseproof
Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted.
Put the flour and ginger into a bowl and make a well in the centre.
Add the lemon zest and juice and the brandy.
Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
Use a teaspoon to dollop 3 - 4 heaps of mixture onto the lined baking tray. Space them well apart as they will spread.
Cook for 8 – 10 mins until set, golden brown and lacy in appearance.
Try not to let them go too dark as they will taste bitter.
Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing.
Shape into cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time.
Slide off the handle
Work quickly and cool on a wire rack
Fill with whipped cream to serve