BRANDY SNAPS

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

1

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.

2

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.

3

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.