Brandy Snaps

There’s something about snow: it has superpowers. It makes the world go silent.

I’d like to rename these cookies ‘snowstorm snaps’. Not only were they baked during a Sunday morning snowstorm, but they use basic storecupboard ingredients, meaning you can bake them even when snowed in!

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Brandy Snaps
Adapted from Martha Stewart Cookies: The very best treats to bake and to share

½ cup all-purpose flour
½ teaspoon ground ginger
3 tablespoons unsalted butter
¼ cup golden syrup
⅓ cup sugar

Preheat oven to 160°C and line a baking sheet with parchment paper.

In a small bowl, whisk together the flour and ground ginger. Melt the butter in a small saucepan over medium heat. Add the sugar and golden syrup and stir over medium heat until the sugar has dissolved. Remove from heat and stir in the flour mixture.

Drop teaspoons of batter on the prepared baking sheet. These cookies spread a lot, so leave plenty of space between them (more than 5cm). Bake until flat and golden brown, about 10 minutes.

Remove from oven and leave to cool on baking sheet until firm, then transfer to a wire rack and cool completely. You can shape these before they harden if you wish: just wrap them around the handle of a wooden spoon while still flexible to form them into cigars or lay them over an upside down glass or mug to form baskets which you can fill with ice cream or fruit.

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