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Brandy snaps

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

120 g butter
125 g sugar
125 g golden syrup
125 g flour
1 t salt
1 t ground ginger
2 t lemon juice

For serving (use one or all of these):

Double cream yoghurt
Lemon curd
Woolworths Extremely Creamy Madagascan vanilla ice cream
Icing sugar

Method

Preheat the oven to 160°C and line a baking tray with greaseproof paper. Place the butter and sugar in a saucepan over a medium heat. Bring to the boil, stirring continually, until the sugar has dissolved. Set aside to cool.
Sift the dry ingredients and stir into the butter and sugar mixture with the lemon juice. Mix until well combined.
Place 1 T mixture onto the lined baking tray, then spread into a thin circle using the back of a spoon. Repeat with the remaining mixture, making sure they are spaced well apart.
Bake for 8–10 minutes, or until golden brown. Leave on the baking tray for a minute to cool slightly. Loosen with a spatula, then roll around a wooden spoon’s handle to make a cylinder, or gently press onto the base of an upturned coffee mug to make a basket shape using a clean tea towel.
Serve with double-cream yoghurt and lemon curd, or sandwich with vanilla ice cream. Dust with icing sugar.

Discover more festive recipes here.