A traditional Yorkshire Recipe, these delicate lacy biscuits have a delicious crunch and a warming ginger spice flavour.
- 50 g (2oz) butter
- 50 g (2oz) golden caster sugar
- 2 tablespoons golden syrup
- 1 teaspoon brandy
- 50 g (2oz) plain flour all purpose flour
- 1 teaspoon ground ginger
- ½ lemon finely grated zest only
Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease or line 2 baking sheets with baking parchment.
Place 50g (2oz) butter, 50g (2oz) sugar and 2 tablespoons golden syrup in a small pan over a low heat. Heat gently stirring until the butter melts and the sugar dissolves. Do this slowly and make sure the sugar has dissolved before removing from the heat.
Stir in 1 teaspoon brandy. Sift 50g (2oz) flour and 1 teaspoon ginger into the pan and add the zest of ½ lemon. Mix well to a smooth consistency.
Drop rounded teaspoons of the mixture onto a baking sheet leaving plenty of room between for the biscuits to spread. Bake one tray at a time for 7-8 minutes until golden brown.
Remove the baking sheet from the oven and allow to stand for a moment or two until the biscuits can be easily lifted from the sheet with a palette knife. Shape the biscuits by wrapping around the handle of a wooden spoon and leaving for a minute to set.
Repeat until all the biscuits are made. Store in an airtight container
Store for up to 1 week. Not suitable to freeze
- Brandy snaps need to be shaped before they cool and harden which happens in a matter of moments, so you will need to work quickly.
- Cook just a few at a time. I cooked six at a time but if it's your first time I would suggest you start with four. If you have two baking sheets you can have some cooking while shaping the others so it won't take up too much of your time.
- Remember the mixture will spread a lot so make sure they are well spaced on the baking sheet.