Yields 12-16 snaps
- 50 g butter (or Vegan butter)
- 50 g brown sugar
- 50 g golden syrup
- 50 g Gideon Milling Cake Wheat Flour, sifted
- 1/4 tsp ground ginger
- Half a lemon, zest and 1 tsp juice
- 1 tsp brandy
- Sunflower or vegetable oil, for greasing
Preheat the oven to 180°C (or 160°C with fan) and two baking trays with baking parchment.
Put the butter, sugar, and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and lemon juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
Use a teaspoon to dollop 3-4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a cigar and two heaped teaspoons are enough for a basket. Space them well apart as they will spread. Cook in batches for 8–10 minutes until set, golden brown and lacy in appearance. Do not allow them to go too dark as they will taste bitter. Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing.
You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top ‘presentation’ side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you’ll see.
Pipe whipped cream into the cigars or use the baskets or cones for ice cream and berries. If not using straightaway, store in an airtight container for up to 5 days.
Image and recipe (adapted) by Caroline Hire.