I wrote about this recipe quite a few years ago now, but it still remains one of my favourites, especially in the summer for a light (ish) dessert.
I do encourage you to have a go at these, they are so easy. The only slightly challenging part is rolling them around the wooden spoon handles before they set. But if I can do it, anyone can!
Ingredients
50g butter
2 tbsp golden syrup
50g caster sugar
50g flour
1 tsp ground ginger
1 tsp brandy or rum ( I used rum)
¼ tsp finely grated lemon rind
(The original recipe calls for rum or brandy essence but these have artificial flavours and colours, so instead I opted for straight rum or brandy. You can use essence if you prefer.)
Method
1 Melt the butter and golden syrup in a saucepan over a low heat. Remove from the heat and add to the sugar, flour, ginger, brandy and lemon rind. Mix together.
2 Drop teaspoonfuls onto a baking tray covered with baking paper, or simply grease the tray. Allow a good 5cm room between each biscuit as they will spread.
3 Bake in a 200°C oven for five to seven minutes. Keep a close eye on them as they will burn very quickly because of the high sugar content. Pull them out when they are uniformly dark golden brown. While they are baking, grease the handles of three wooden spoons ( I only had two so I used a cylindrical knife sharpener as well) and have a wire cooling rack ready.
4 Remove the biscuits from the oven and set on top of the oven so that the heat of it stops them from cooling too quickly.
5 Wait about 30 seconds until they start to become tacky, then gently lift with a palette knife or a spatula and roll around the spoon handle. Once rolled, place gently on the cooling rack 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 used instead. They were delicious as the cheese offset the sweetness of the brandy snaps perfectly. You could also stir some passionfruit through the ricotta.
Tip
If you want to make it even easier, you could simply mould the biscuits over the base of a small glass, cup or upside down muffin tin to create a basket.
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