Another week another bake, I can’t believe how quickly the weeks are passing at the moment. With work being very busy and working late nights and with Easter in the middle, this week has felt very short but long at the same time. This coming weekend will be spent back down in Kent support Jake in the first round of the British Touring Car Championship. I have also been enjoying perfecting my sourdough again so you might see some more of that in the coming weeks! I have never made Brandy snaps before and they were something I always thought would be quite fiddly however they were easier than I expected and quite simple once you have the technique.
- 50g Demerara Sugar
- 50g Golden Syrup
- 50g Butter
- 1/2 tsp of Ground Ginger
- 50g Plain flour
- 1/2 tsp of Lemon Juice
- Pre heat the oven to 160 degrees Celsius and line two baking trays with greese proof paper.
- Melt the butter, sugar and golden syrup until the butter has completely melted and the sugar has dissolved. Stir continuously on a low heat to prevent it from burning.
- Sift in the flour and ground ginger, and mix in until no lumps then add the lemon juice and mix throughly.
- Add a teaspoon of the mixture onto one for the baking trays, the mixture will spread quite far so leave about 10cm gap.
- Bake in the oven for about 8 minutes until golden and bubbly.
- Remove the trays from the oven and leave on the side for a few mintures to allow the brandy snaps to harden.
- Using a small palette knife wrap the snaps round the end of a wooden spoon to create a tube. Then leave to cool and harden completely.
- Enjoy as they are or fill with whipped cream.