Ingredients
2oz/50g butter
2oz/50g caster sugar
2tbsp golden syrup or molasses
2oz/50g plain flour
a pinch of salt
½tsp ground ginger
½tsp lemon juice
1tsp brandy
Method
1. Heat oven to 325°F/160°C/gas mark 3 and line a baking
sheet with baking parchment or buttered greaseproof paper.
2. Heat the butter, sugar and syrup or molasses in a small saucepan
until the mixture is warm and melted but not hot.
3. Sift together the flour, salt and ginger and stir them into the
liquid butter mixture.
Stir in the brandy and lemon juice.
4. Drop blobs (2 tablespoonsful each) of this batter on to the prepared
baking sheet, spacing each brandy snap well apart.
5. Bake for 8-10 minutes until brown and bubbling.
6. Remove from the oven and allow the brandy snaps to cool on the tray
for one minute before lifting them one at a time and draping them over well-oiled
inverted cups or tumblers.
As the biscuits dry they become brittle and form basket shapes, suitable for
holding the damson ice cream.
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