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Prepa­ra­tion time: 20min Cook­ing time: 7-10min Makes: ap­prox 12 ◆ A few drops of veg­etable oil, for greas­ing ◆ 50g but­ter ◆ 50g golden syrup ◆ 50g caster sugar ◆ 50g plain flour ◆ Pinch of salt ◆ ½tsp ground gin­ger ◆ 1tsp brandy (op­tional) ◆ Finely grated zest of ½ lemon


Make the brandy snaps a few days be­fore Christ­mas. Pre­heat the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Line 3 bak­ing sheets with non-stick bak­ing pa­per (or use fewer bak­ing sheets and cook in batches). Lightly grease the pa­per.


Put the but­ter, syrup and caster sugar into a saucepan and melt to­gether over a low heat. Do not al­low the mix­ture to boil. Re­move from the heat and sift in the flour, salt and ground gin­ger. Add the brandy (if us­ing) and lemon zest and stir well to give a smooth mix­ture.


Drop heaped tea­spoons of the mix­ture onto the pre­pared bak­ing sheets, about 4 per sheet, al­low­ing plenty of room for spread­ing. Bake for 7-10min, un­til rich golden brown. Cool for 1-2min, then care­fully loosen with a pal­ette knife and gen­tly scrunch each one slightly. The bis­cuits will quickly cool and har­den. Store in an air­tight tin. Cook’s tip: If the brandy snaps har­den be­fore you can scrunch them all, just pop them back into the oven for a few sec­onds to soften them again.

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