Homemade brandy snaps
The original recipe calls for rum or brandy essence, but these have arti-ficial flavours and colours so instead I opted for straight rum or brandy. You can use essence if you prefer.
|50 g||Caster sugar|
|2 Tbsp||Golden syrup|
|1 tsp||Ground ginger|
|1 tsp||Brandy, or rum|
|¼ tsp||Lemon, grated rind|
- Melt the butter and golden syrup in a saucepan over a low heat.
- Remove from the heat and add the sugar, - our, ginger, brandy or rum and lemon rind. Mix together.
- Drop teaspoonfuls onto an oven tray that is covered with baking paper, or simply greased.
- Allow a good 5cm between each biscuit as these spread.
- Bake in a 200 degC oven for just 5 to 7 minutes. Keep a close eye on them as the high sugar content will burn very quickly.
- Pull them out when they are uniformly dark golden brown.
- While they are baking, grease the handles of 3 wooden spoons (I only had two so used a knife cylindrical sharpener as well) and have a wire cooling tray ready.
- Remove the biscuits from the oven and set on top of the oven so the heat of it stops them cooling too quickly.
- Wait about 30 seconds until they start to become sticky, then gently lift with a palette knife or a spatula and roll around the spoon handle.
- Once rolled, place gently on the cooling tray while you do the other two. Then gently remove the first cooled brandy snap off the handle and roll another one.
- If you are a bit slow and the snaps get too snappy, just put the tray over a gentle heat to melt them a bit.
FILLING: Traditionally, you fill brandy snaps with whipped cream, but I had a bit of ricotta in the fridge which I mixed with some lemon rind and filled the brandy snaps. The cheese cut the sweetness of the brandy snaps perfectly. You could also stir some passionfruit through the ricotta.
Tip: If you want to make it easier, you could mould the biscuits over the base of a small cup to create a basket.