Festive Brandy Snaps

Make these delicious brandy snaps ready for your guests to enjoy this Christmas.

Approx 15 minutes

Makes approx 16

Ingredients:

50g butter

50g sugar

50g golden syrup

1tsp lemon juice

1tsp brandy (optional)

½ tsp ground ginger

50g plain flour

To serve:

150ml whipping or double cream

1 tbs pistachio nuts, finely chopped

1 tsp dried raspberry pieces

Method:

1. Preheat the oven to 160ºC fan/ 180ºC conventional/Gas 4
2. Line 2 baking sheets with non-stick baking parchment
3. Weigh the butter, sugar and syrup into a saucepan and heat very gently just to melt the butter and dissolve the sugar

4. Remove from the heat and stir in the lemon juice and brandy

5. Weigh the flour into a small bowl and mix in the ground ginger. Tip into the pan and mix quickly to make a smooth paste

6. Place teaspoonfuls of mixture onto the parchment lined trays and spread very well apart as they will spread. You will probably fit four onto each tray. Bake in the oven for 7-8 minutes or until golden brown then remove and allow to cool for 30 seconds to one minute. Using a palette knife, lift a biscuit off the tray and drape around the handle of a wooden spoon, twirling it into a cigar shape – you can do a few at a time. Leave to set for a minute then slide off onto a cooling rack. Repeat with the other biscuits. If they don’t drape as you lift them, pop the tray back into the oven for a few seconds to soften again

7. Repeat until all the mixture is used up. Once the brandy snaps are completely cooled, transfer to an airtight container or eat straightaway. They will go soft very quickly if left out

8. To serve, whip the cream using a piping bag to fill the brandy snaps. Arrange on a plate then sprinkle with the chopped nuts and raspberries.