Good evening everyone, and also happy Mother’s day to all the mummys out there! I have been out with mine for the afternoon and for a stroll with the puppy so it has been lovely to spend some time with her. The past couple of weeks have been a mix of being busy and a bit fed up – job hunting can be so depressing, as I’m sure many people are aware! It’s the “we have candidates with more experience” line that just makes you think, what is the point in this?! But, let’s not linger on these things, and move onto a bit of baking.
I made these Brandy snaps a while ago and sadly I did not enjoy making them at all, and felt like they were a bit of a waste of time. Usually when you bake something, and you have done it well, you have a sense of accomplishment, and it is something that many others can also enjoy. In the Baking Bible, even Mary herself suggests to just get them from the supermarket, and I can see why. They’re fairly dull and fiddly; when it comes to eating them, I can’t say they were anything special!
- 50g butter
- 50g demerara sugar
- 50g golden syrup
- 50g plain flour
- 1/2 tsp ginger
- 1/2 tsp lemon juice
- Preheat the oven to 180C/gas mark 4/fan 160C; line 2 baking trays with parchment and oil the handles of 4 wooden spoons.
- Add the butter, sugar, and syrup into a small pan and heat gently until the butter has melted the sugar has dissolved. Leave to cool slightly and then sieve in the flour and ginger. Add the lemon juice and stir well to mix thoroughly. Place tsp’s of the mixture onto the prepared baking trays at least 10cm apart and only 4 tsp’s at a time.
- Bake in the oven for around 8 mins or until it has spread out and are a dark golden colour. Remove from the oven and leave for a few mins to firm, then lift from the parchment using a fish slice. Turn over and roll around the handle of the wooden spoons.
- Leave to set on a wire rack, then slip out the spoons. Repeat until all the mixture has been used. When cold, store in an airtight tin.