Brandy Snap Biscuits - makes 10 cigars or 6 baskets
- 225g caster sugar
- 110g golden syrup
- 165g butter
- 110g maize flour
- ½ tsp ground ginger
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat oven to 200°c / 400°f /gas mark 6.
Place caster sugar, golden syrup and butter into a large saucepan and melt over a low heat.
Stir in the maize flour and ground ginger.
Line a baking tray with greaseproof paper and brush with oil.
Place teaspoons of the mixture onto the tray and bake for 10 minutes until brandy coloured.
Cigars – leave to cool for one minute then using a palette knife roll up into a cigar shape, you may find it easier to wrap it round the handle of a wooden spoon. They can be filled with flavoured cream or served with a dessert.
Baskets – place dariole moulds or small ramekins on to a tray. Leave brandy snaps to cool for one minute then lift with a palette knife and place over the dariole mould to create a basket. Leave to cool. Fill with whipped cream and fresh fruit or ice cream.
how to make this recipe dairy free...
Use dairy free margarine in place of butter for the brandy snaps.
Fill with whipped soya cream or pastry cream made with dairy free milk.