• 55g butter
• 55g soft brown sugar
• 55g golden syrup
• 50g flour
• ½tsp ground ginger
• ½tsp lemon juice
• pinch salt
• 250ml whipping cream
• 30ml brandy
• 10g icing sugar
- Preheat the oven to 160°C (fan) or 180°C.
- Gently heat sugar, butter and syrup and allow sugar to dissolve. Don’t boil – it may cause sugar to crystalize.
- Leave to cool, then sieve in remaining dry ingredients and lemon.
- Drop 4tsp of mixture onto a tray 10cm apart – allow space or batter will float into each other.
- Bake for about 10-15 minutes, until dark golden brown and lacy.
- Remove tray, and allow to cool slightly. If too hot, the snaps will bunch. If too cool, they won’t be pliable enough to shape.
- Roll lace side out around a greased wooden spoon or a cone. Leave the seam-side down on wire rack.
- Repeat until mixture has been used. If the baked brandy snaps become too firm, return to oven to make pliable and continue.
- Whip cream to firm peaks with the sugar. Too soft a peak will result in cream leaching through lace.
- Gently fold through the alcohol (overbeating can cause the cream to split).