Brandy Snap Biscuits
To make small, flat brandy snap cookies, use a heaped teaspoon of mixture for each biscuit and allow to cool flat on the trays. If preferred, shape into brandy snap rolls or baskets while still warm from the oven.
- Prep time:
- 15 mins
- Cook time:
- 10 mins + cooling
- Makes:
- 8
- 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
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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