Brandy Snaps

Ingredients

Butter - 50g, diced
CSR Caster Sugar - 50g
CSR Golden Syrup - 2 tablespoon
Plain flour - 50g
Ground ginger - ½ teaspoon
Brandy - 1 teaspoon

Method

Pre-heat oven to 180°C Line 2 or 3 baking sheets with non-stick baking paper. Gently heat the butter, sugar and syrup until the butter has melted and the sugar has dissolved. Remove from the heat. Sift the flour and ginger together, then stir into the melted mixture with the brandy.
Drop teaspoons of mixture on to the baking sheets, leaving 10 cm (4 inches) between them. Bake for 4-7 minutes until cooked. Cool slightly then quickly remove from the baking sheets with a spatula. Roll each one round the handle of a wooden spoon. Leave on the handles until set, then gently twist the handle to remove. Transfer to wire racks to cool.

Comments

If the biscuits set before they have been shaped, return them to the oven for a few minutes to soften.
Store in an airtight container until required.