Brandy Snaps With Flavored Cream
|Golden syrup||50 Gram|
|Plain flour||50 Gram|
|Lemon juice||1 Teaspoon|
|Finely grated lemon rind||1⁄2 Teaspoon|
|Double cream||150 Milliliter (1 1/2 Deciliter)|
The original brandy snaps did contain brandy, but you get better value if you flavour the cream with brandy and put lemon juice in the wafers.
Measure the syrup, butter and sugar straight into a small pan and dissolve over low heat.
Off the heat beat in the sifted flour and ginger, lemon juice and rind.
Drop 4 or 5 small teaspoons of mixture, well apart to allow for spreading, on to an oiled baking tray.
Bake in centre of preheated oven, timing carefully, until lightly set and deep golden.
Remove from oven and leave for about 1 minute until firm enough to lift off the tray with a palette knife.
Roll loosely around the handle of a wooden spoon, working quickly before the snaps become too brittle.
Slide off the handle and cool on a wire rack.
Repeat with the rest of the mixture.
When cold, fill both ends with a little whipped cream flavoured with brandy.