Easier to make than you think, not expensive and can be eaten by young and old alike as a traditional biscuit or moulded over small metal pudding tin, formed into a little basket then filled with cream, ice cream and fruit.
Simply place the butter, sugar and syrup in a saucepan and stir over a fairly low heat until the butter melts and the sugar dissolves. Don’t allow the mixture to boil.
Take the pan off the heat then stir in sifted flour and ginger. Bring everything together then transfer to a bowl and cool. Transfer then to the fridge for about half an hour.
When ready to bake your biscuits preheat the oven to 190 degrees c (fan) and have two baking sheets lined with reusable baking parchment.
Take the chilled paste and cut even sized pieces. I prefer to weigh mine and then you have identical sizes for your brandy snaps and identical baking times. My pieces weighed 12g each for a biscuit size and you will need 18g for baskets.
Roll each piece into a ball and space five on each baking sheet if making the smaller biscuits and three per sheet if making baskets. Pop them into the fridge until your oven comes up to temperature. Flatten each ball down slightly before baking.
Bake one sheet at a time and they take only 4-5 minutes. The brandy snaps are baked when the mixture has spread, is a dark golden brown, bubbling and looking like little lace doilies. Take the baked brandy snaps from the oven and leave for 2-3 minutes or until cool enough to handle but still warm to the touch and pliable.
Place the textured side to the outside and wrap around the handle of a metal kitchen utensil or suitable mould. You can mould them around the bottom of a pudding basin if you want to make little baskets. Leave until completely cool then take away the mould support.
Repeat with the other trays until you have your 15-20 brandy snaps.
If you want to fill with cream and raspberries do this just before serving otherwise your brandy snaps will loose their crispness.
TIP : If the brandy snaps cool and become brittle before you have time to mould them pop back into the oven for one minute and they will soften again.
Tip : if you want to get ahead you can bake your brandy snaps one day in advance. Place them in an airtight tin along with two or three silica sachets. They will stay crisp
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