Cream together
the butter and sugar until light and fluffy, then
beat in the golden syrup. Sift over the flour and
ginger and mix together. Transfer the mixture to a
work surface and knead until smooth. Cover and chill
for 30 minutes.
Preheat the oven
to 190C/375F. Grease a baking sheet. Working in
batches of four shape the mixture into walnut-size
balls. Place well apart on the baking sheet and
flatten slightly. bake until golden and bubbling,
about 10 minutes.
Remove from the
oven and leave to cool for a few moments. Working
quickly, slide a palette knife under each one, turn
over, and wrap around the handle of a wooden spoon
(have four spoons ready).
If they firm up
too quickly, reheat for a few seconds to soften.
When firm, slide the brandy snaps off and place on a
wire rack to cool.
When all the
brandy snaps are coo, prepare the filling. Whip the
cream and brandy until soft peaks form. Pipe into
each end of the brandy snaps just before serving.
Biscuits,
Cookies, Bars
Recipes - Brandy Snaps Recipe
