Brandy Snaps - 1980's

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• 120 g butter
• 120 g caster sugar
• 120 g golden syrup
• 1 teaspoon lemon juice
• 120 g plain flour
• 1 teaspoon ground ginger

Recipe

• 1 preheat oven to 180c and prepare four baking trays with baking paper.
• 2 place, butter, sugar and golden syrup in a saucepan, heat gently until the butter is melted and sugar dissolved.
• 3 remove from heat and allow to cool slightly and then add lemon juice and then sift flour and ginger into the mixture and stir well.
• 4 the mixture will be like a thick dollopy caramel.
• 5 drop modest tablespoons of the mixture on to trays allowing plently of room for them to spread into thin discs, work with 2 or 3 biscuits per tray is the most manageable way around the culinary relay race which will follow.
• 6 put your first batch of two trays into the oven and set the timer for 8 minutes.
• 7 meanwhile prepare the next two trays with well-spread dollops of the mixture.
• 8 the biscuits are ready when they are bubbling and golden.
• 9 remove from the oven and give them 1 minutes to cool while you pop the next batch in the oven, remembering to set the timer.
• 10 using a narrow spatula individually lift each hot malleable disc and shape around your mould of choice.
• 11 specialist mould can be bought but success can be gained from using the handle of a wooden spoon.
• 12 allow to cool.
• 13 continue until all the mixture is used up.
• 14 once set and brittle, store in an air tight container.