Brandy Snaps

After a very busy weekend of catching up with Molly's family and a wedding, I feel like I need it to be Friday again so I can have a rest....not such a good sign when your thinking that on a Monday evening. This evening I started my week as I meant to go on with a brisk 5K walk which ended up being a 5K shower as I got drenched....typical Irish weather! Tonight's recipe is one of my Mom's all time favourite biscuits. The first time I made them I soon realised why as they are really light, crisp and pack a boozy flavour which is oh so welcome after a hard days work on a Monday! These little snaps are quick and easy to make and are perfect served solo or as a pretty decorative addition to another tasty dessert.

Brandy Snaps

Makes 20 (approximately)

Ingredients

100g butter

100g demerara sugar

100g plain flour

100g golden syrup

1 tsp ground ginger

1 tsp brandy

1/2 tsp lemon juice

Method

1. Preheat the oven to 160C (140C fan) and line two baking trays with baking parchment.

2. In a saucepan placed over a gentle heat, combine the butter, sugar and syrup until the sugar 

    dissolves. Allow to cool slightly before adding the flour, ginger, lemon juice and brandy.

3. Place 5-6 teaspoons of the mixture on each baking tray and place in the oven, baking for 8 

    minutes. Meanwhile oil the handled of two wood spoons. Remove the baking trays from the 

    oven and allow the biscuits to firm slightly. 

4. Carefully lift the biscuits and wrap around the handle of the spoon with the rough side facing 

    out (as pictured). Once firm, slip from the wooden handle and place on a wire rack to cool 

    and firm. Repeat the process with the remaining mixture in batches.

E-D's Notes

- To make these little crisp delights even more delightful pipe some Chantilly cream into the 

   centre.

- If not eating straight away be sure to keep the snaps in an airtight container where they should 

  keep for about 5 days.