This super-simple recipe will have you whipping up batches of this classic sweet snack in no time.
Try piping whipped cream into them for a deliciously retro dessert.
50g (1¾oz) butter
50g (1¾oz) brown sugar
50g (1¾oz) golden syrup
50g (1¾oz) plain flour
¼ tsp ground ginger
¼ tsp ground cinnamon
2 tsp lemon juice
75g (2½oz) dark, milk or white chocolate
Three baking sheets
Preheat the oven to 180℃ \(350℉\) gas mark 4. Line the baking sheets with baking parchment \- make sure it is completely flat with no ridges. Put the butter in a small saucepan over a medium heat and add the sugar and golden syrup. Stir to melt the butter and dissolve the sugar, but don’t allow the mixture to boil.
Take the pan off the heat and tip the mixture into a bowl, then leave it to stand for 2 minutes to cool slightly. Sift in the flour, ginger and cinnamon, stir to mix, then add the lemon juice, mixing well.
Put heaped teaspoonfuls of the mixture on the prepared baking sheets, space very widely apart, as they will spread out about 12cm \(4½in\) in diameter. Spread the blobs out slightly using the back of the spoon. Bake for 8\-10 minutes until deep golden and lacy in appearance.
Leave the cooked biscuits on the baking sheet for 1\-2 minutes – if you try to remove them from the sheet too soon they will break, but if you wait until they are cool they will be too firm to mould into a shape.
If you want the brandy snaps to be flat, transfer them after 2 minutes \(using a fish slice or palette knife\) to a cooling rack. If you want to mould them into shapes you need to remove them carefully from the tray while warm enough to be malleable but not so hot that they will collapse when trying to shape them.
To make baskets put a small jam jar or bowl upside down on your work surface. Take the brandy snap off the tray and flip it over the jar or bowl so that the lacy side – the upper cooking side – will be facing up when the bowl is made. Hold down the sides to mould into shape.
To make brandy snap rolls or cigarette russes, roll the malleable brandy snaps around the handle of a wooden spoon with the lacy upper side facing out. Gently squeeze it tight to hold it in a roll for a few seconds to set. Transfer to a cooling rack to cool completely. Repeat with the remaining brandy snaps.
To decorate with chocolate, if using, melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water, and stirring regularly. Dip the ends of the brandy snaps in the chocolate or drizzle the chocolate over them, leave on a wire rack to cool and set.