50g of butter, softened
50g of wheat flour
2 tablespoons of corn syrup (or Karo)
1/2 teaspoon of fresh ginger, grated
50g of butter, softened
50g of wheat flour
2 tablespoons of corn syrup (or Karo)
1/2 teaspoon of fresh ginger, grated
Melt the butter, sugar, and corn syrup in a saucepan over low heat
Sift together the flour and ginger, then add to the mixture
Grease 2 or 3 baking sheets
Use a spoon to drop small portions of the batter onto the baking sheet, leaving about 7cm between each snap
Bake in a hot oven (220°C) for 8-12 minutes, or until golden brown
Remove from the oven and let cool for 1 minute
Use a spatula to remove the snaps from the baking sheet
If desired, shape the snaps into curls by removing them from the baking sheet and placing them on a piece of parchment paper
If you prefer them rolled up, roll them while still warm around a wooden spoon handle
Hold for a few minutes and let cool
Alternatively, simply let them cool flat on a surface
The Brandy Snaps can be served with whipped cream alongside coffee, making about 20 units
