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Brandy / Ginger Snaps Recipe
Crisp biscuits made from butter, golden syrup and sugar; mixed with flour and powdered ginger.
They generally look like a lacy hollow tube, but are sometimes into 'baskets' to hold ice cream and suchlike, or as 'tuiles'. Unless you have plenty of baking trays, you'll have to bake these in batches.
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For about 16 Snaps:
90gr/3 oz, plus 1 tablespoon of Butter
60gr/60 oz Caster Sugar
75ml/3 fl oz Golden Syrup (in the U.S.A. Light Corn Syrup or Maple Syrup can be substituted)
60ml/2 oz Plain Flour
1 teaspoon (5ml) Ground Ginger
1 dessertspoon (10ml) Brandy (optional)
the Juice and freshly-grated zest of 1 Lemon
1.Heat the oven to 180C/350F/Gas 4.
2.Melt the 90gr of butter (leaving the extra tablespoon for later), add the sugar and golden syrup. Stir until the sugar has melted, then remove the mixture from the heat.
3.Sift together the flour and ginger, then slowly add them to the butter mixture -stirring with the back of a wooden spoon. Add the lemon zest, juice and brandy (if using).
4.Leave this mixture to cool for a few minutes.
5.Cover the baking trays with the non-stick paper (if using), then wipe a little of the remaining butter over the handle-end of a wooden spoon and set this aside.
6.Drop a teaspoon of the mixture onto the baking trays, at about 10cm/4 ins intervals. Bake for about 8 minutes - if using 2 shelves, swap these around half-way through - continue baking until the biscuits are lacy and golden brown.
7.Remove the snaps from the oven, then quickly roll each snap round the handle of a wooden spoon, easing them off the baking tin with a palette knife. Once rolled, they will resemble a hollow tube. Leave them on the handles until they have set, the twist them off and continue cooling on a rack.
8.If the biscuits cool before you have time to shape them, return them to the oven for a minute to soften.
9.If using the optional cream and brandy, whip these together until they're thick and pipe a little into easy end of each cooled snap.