Brandy snaps Recipe

I enjoyed making these brandy snaps today as a request from the kids.

Here's How
Makes 16
Prep time +\_ 30 minutes
Cook time 6-8minutes
Difficulty: easy

INGREDIENTS
For the brandy snaps
50 g butter
50 g caster sugar
2 tbsp golden syrup
50 g plain flour
1tsp ground ginger
1tsp freshly grated nutmeg
1tbs lemon juice

For the filling
150 ml whipping cream
1tsp vanilla extract

METHOD
1. preheat the oven to 180C/gas 4. Line a baking tray with greaseproof paper and oil the handle of a wooden spoon.

2.Melt together the butter, sugar and golden syrup and leave to cool a little. Stir in the flour, brandy and spices; grate in the lemon zest.

3.Drop small spoonfuls of the mixture onto a baking tray, spaced well apart, as they will spread in the oven. It is best to cook the snaps in two batches so you'll have time to shape them while they are still pliable.

4.Bake for 6-8 minutes. They're ready when the mixture has spread out to lacy, golden discs. Remove from the oven and leave to cool for a minute before shaping.

5.Use the oiled wooden spoon handle to shape the brandy snaps into cylinders and leave on a rack to cool. If they become too brittle, return to the oven for a minute to soften. Repeat with the remaining mixture.

6.For the filling: whisk the cream and vanilla extract to soft billowing peaks. Spoon into a sandwich bag and snip off one corner to make a piping bag. Pipe the cream into the brandy snaps just before serving.