Brandy Snaps
My first attempt at Brandy snaps, I dont suggest cooking them in a Rayburn though, they need a more evenly distributed heat. To create a basket, I moulded them into a deep cake tin, and crimped the edges.
2oz Golden syrup
2oz Plain flour
2oz Soft brown sugar
2oz Butter
Ginger
Lemon juice
Gently melt the Golden syrup, Butter and Soft brown Sugar in a pan, stirring occasionally. Once the sugar has dissolved, take off the heat and mix in the Flour and the remaining ingredients. Using a table spoon, place the mixture onto tray lined with grease proof paper. Bake at 180 for eight minutes, remove from the oven and leave to cool for roughly a minute, peel from the tray and mould.
