Brandy Snaps

Ingredients

• 1.55 gram butter
• 2.42 gram brown sugar
• 3.2 tablespoon golden syrup
• 4.0.5 teaspoon ground ginger
• 5.55 gram plain flour, sifted; 8 tablespoons
• 6.0.5 teaspoon lemon juice
• 7.0.5 teaspoon brandy
• 8.cream, whipped with icing sugar; for filling

Method

1. 1.Warm butter, sugar, syrup and ginger together until melted. Sift in flour, add lemon juice and brandy.
2. 2.Place teaspoonfuls on a greased baking tin a good distance apart to allow for spreading.
3. 3.Bake at 300°F (150°C) for about 15 minutes.
4. 4.When baked, quickly roll each one over the greased handle of a wooden spoon and slip off carefully.
5. 5.If they harden before rolling, put back in oven for a few seconds to soften.
6. 6.Just before serving, fill each brandy snap with sweetened whipped cream — either by dropping in with a small teaspoon through each end or with an icing tube.

Notes

• Work quickly when rolling — they harden fast as they cool.
• Classic British confection, popular in South Africa as a teatime treat.
• The cream filling should be added just before serving to prevent the shells from softening.
• This recipe appears on the same card as Mom's Biscuits.