Accompanying the tea
Brandy Snaps
Ingredients for 100 pieces :
- 200 grams of sugar.
- 200 grams of salted butter
- 8 spoons of golden syrup
- 200 grams of flour (1.6 spoons)
- 4 teaspoons of ground ginger.
Preparation:
- Cook the sugar, butter and syrup in a medium sized pot on a low fire. Stir all the time until the butter melts and the mixture is homogenous.
- Remove from the fire and add the remainder of the ingredients to the hot mixture.
- Grease a shallow pan and place half teaspoon mounds of the mixture at a distance of about 5cm from each other.
- Bake in an oven that was preheated to 170 degrees centigrade for 8 minutes. It is important to make sure they do not burn too brown – the color should be light brown.
- Separate the snaps from the pan by using a spatula and roll each one round the greased wooden spoon.
- Wait for the snaps to cool and store them in a container that seals well so that the snaps do not absorb humidity.
- Note- It is recommended to use 2 pans.
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