Ingredients
Method
1.Melt the butter and golden syrup in a saucepan over a low heat. Remove from the heat and add the sugar, our, ginger, brandy or rum and lemon rind. Mix together.
2.Drop teaspoonfuls onto an oven tray that is covered with baking paper, or simply greased. Allow a good 5cm between each biscuit as these spread.
3.Bake in a 200°C oven for just 5 to 7 minutes. Keep a close eye on them as the high sugar content will burn very quickly. Pull them out when they are uniformly dark golden brown.
4.While they are baking, grease the handles of 3 wooden spoons (I only had two so used a knife cylindrical sharpener as well) and have a wire cooling tray ready.
5.Remove the biscuits from the oven and set on top of the oven so the heat of it stops them cooling too quickly.
6.Wait about 30 seconds until they start to become sticky, then gently lift with a palette knife or a spatula and roll around the spoon handle. Once rolled, place gently on the cooling tray while you do the other two. Then gently remove the first cooled brandy snap off the handle and roll another one. If you want to make it easier, you could mould the biscuits over the base of a small cup to create a basket.
7.If you are a bit slow and the snaps get too snappy, just put the tray over a gentle heat to melt them a bit.
8.Traditionally, you fill brandy snaps with whipped cream, but I had a bit of ricotta in the fridge which I mixed with some lemon rind and filled the brandy snaps. The cheese cut the sweetness of the brandy snaps perfectly. You could also stir some passionfruit through the ricotta.
