Brandy snaps

Brandy snaps

By
From
The Margaret Fulton Cookbook
Makes
20
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
60g butter
1/3 cup caster sugar or brown sugar
1/3 cup golden syrup
1/2 cup plain flour
1 teaspoon ground ginger
1/2 lemon, rind grated
whipped cream, for filling

Method

  1. Preheat the oven to 180°C. Put the butter, sugar and syrup into a saucepan and heat gently until melted. Remove from the heat, cool to lukewarm, and then stir in the sifted flour and ginger, and the rind.
  2. Grease the baking trays and drop the mixture onto them in teaspoons, leaving 10 cm between each for spreading. Bake for about 10 minutes or until golden brown. Remove from the oven and allow to stand for a few moments to set slightly. Ease from the tray with a broad-bladed knife or spatula and wrap lightly around the greased handle of a wooden spoon. When rolling, keep the smooth side of the wafer to the handle. When set, slip off onto a wire rack to finish cooling. Pipe the whipped cream into either end of the wafers before serving. The brandy snaps may be stored in an airtight container for a few days without the cream.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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