I love EATING Brandy Snaps, but I don’t particularly like MAKING them. You need a quick and skilled hand to handle the snaps when they are hot – however, they are quick to make and delicious – and you can pre-make them in advance if serving them for a dinner party.
Method
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First of all set up a simple double boiler - grab a large saucepan of water and find a metal basin that will sit comfortably over the saucepan. 1/2 fill the saucepan with water and heat gently. Pre heat the oven to 180 degrees and and line two or three baking trays with baking paper and set aside.
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Place the butter, sugar, syrup and ginger into the basin and heat over the water until the ingredients are melted and combined (use a whisk to bring together). Stir in the flour very slowly until the mixture is combined - it will be a very wet mixture. Spoon dessertspoons of the mixture onto the baking paper - allowing plenty of room to spread (say only do two biscuits per tray). Pop in the preheated oven and bake for five minutes until lightly browned.
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Let the biscuit cool for a minute or two then slide a butter knife under the biscuit and roll them up around the knife, and slide off. When cold, fill with fresh cream and serve with coffee.
