Brandy Snaps
(perfect for gift giving)
3 oz butter
2 oz sugar
3 fl oz golden syrup
2 oz flour
1 tsp. ground ginger
Juice of ½ lemon
6 fl oz double cream
2 tbs. brandy
Method
Heat the oven to 180oC/350oF/gas mark 4. Grease a baking sheet. In a pan melt the butter, sugar and golden syrup over a low heat. Remove from the heat and add the flour, ginger and lemon juice. Beat until the mixture is smooth. Drop spoonfuls onto a baking sheet and bake for 10 minutes. Turn off the oven and leave the biscuits in there to keep warm- if they cool they won’t be malleable. One by one remove them from the baking sheet with a palette knife and curl them round the handle of a greased wooden spoon. Ease them off and put them on a cooling rack. When you are ready to serve them, beat up the cream until thick and add the brandy. Whisk up again until stiff and pipe into the brandy snaps.
–Anna Franklin, Yule (The Eight Sabbats)
Witches Of The Craft® 