Very special home-made biscuits. These brandy snaps have a little something extra in them, which will make you use the recipe again and again. It first appeared in Woman’s Weekly magazine in October 1955.
Prep time: 25 mins
Cooking time: 10 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips
- 125g (4oz) butter
- 90g (3oz) caster sugar
- 4 level tbs golden syrup
- 1 tsp finely grated lemon rind (from half a lemon)
- 90g (3oz) plain flour
- 2 level tsp ground ginger
- 1 baking sheet, lined with Teflon
- Large wooden spoon
- Set the oven to 150°C/300°F/Gas mark 2. Put butter, sugar, syrup and lemon rind into a small pan over a low heat until sugar melts.
- Sift in the flour and ginger and mix well. Put teaspoonfuls of mixture on to the baking sheet, not more than 6 at a time. Make in batches. Bake for 10 mins.
- Leave them for about half a min on the baking sheet, then lift them off the Teflon with a palette knife, while they are still warm. Roll them, one at a time, around the handle of a wooden spoon. Slip each one off when it’s curled and continue with the rest of the biscuits. If they’ve become too cold on the tray and start to crack, put them back in the oven for a second or two to get the flexibility back, and try rolling them again. Serve as they are, or filled with cream.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.