Brandy Snaps is a traditional English recipe for a classic thin biscuit (cookie) made from a butter, sugar, syrup, flour and brandy batter flavoured with lemon zest and ginger that's dropped onto greaseproof (waxed) paper, oven baked and rolled around the handle of a wooden spoon whilst still warm. The full recipe is presented here and I hope you enjoy this classic English version of: Brandy Snaps.
Add the butter, sugar and syrup to a pan and heat gently until the butter has melted and the sugar has dissolved. Remove from the heat then sift the flour and ginger into a bowl before mixing into the melted butter mixture along with the brandy and lemon zest.
Line two baking trays with greaseproof paper and drop teaspoons of the mixture onto them (leave at least 10cm between them). Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 6 minutes, or until cooked and golden. Quickly remove an individual biscuit from the baking tray with a palette knife and whilst still flexible roll around the buttered handle of a wooden spoon. Leave the biscuit on the spoon handle until set then gently twist to remove and set aside on a wire rack to cool completely.
Store in an air-tight container until needed. Typically the ends of ginger snaps are filled with whipped cream before serving.
