Brandy Snaps

Description/Notes:

Impressive addition to your tea-time nibbles, well worth the wait

Ingredients:

2 oz. (50g) plain flour

2 oz, (50g) demerara sugar

2 oz. (50g) butter or margarine

2 0z. Golden syrup

1 tsp. Ground ginger

half a teaspoon of baking powder

1 tsp. brandy

Cooking Instructions:

Pre-heat oven to 300F, 150C
Sift together the flour, ginger and baking powder
Melt the sugar, syrup, brandy and butter to a liquid
Pour the liquid over the dry ingredients and mix
Leave to stand for 24 hours
Roll the mixture into balls the size of walnuts then pace on a greased baking sheet, two inches apart
Bake in the oven until they have run quite flat and are a moderate brown
Remove from oven and leave for one minute
Lift off with a knife and roll round the handle of a wooden spoon
If the snaps harden too much before rolling, return them to the oven for a few minutes to soften