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Brandy Snap Biscuits
50g butter, chopped ½ cup soft brown sugar 3 tbsp golden syrup ½ cup flour ½ tsp ground ginger To serve (optional) lightly whipped cream strawberries or other fresh fruit icing sugar, to dust
© Annabel Langbein Media
To serve (optional)
Preheat oven to 180°C fanbake and line 3 oven trays with baking paper. Combine butter, sugar and golden syrup in a pot and cook over medium heat, stirring, until butter melts and sugar dissolves. Set aside for 5 minutes.
When slightly cooled, stir in the flour and ginger. Drop heaped teaspoonfuls of mixture onto prepared trays, leaving lots of room for spreading. Bake for 5 minutes or until bubbling and a deep golden colour. Remove from oven and allow to cool flat on trays. Once crisp, store until needed in an airtight container with a baking paper or waxed paper divider in between the layers. If desired, serve with whipped cream and fresh fruit and dust with icing sugar.
This recipe is from my book The Free Range Cook: Through the Seasons
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