Grandma’s Brandy Snaps

I have no idea exactly how much goodness is in these crunchy little numbers, but on a scale of one to 100 it surely must be soaring well into the single digits. But I don’t care – we don’t have them often, you don’t eat many of them, they’re tasty and they remind me of growing up in Galileo Place on the Gold Coast. So the goodness is in how they make me feel.

I have the foldest memory of biting into these when I was a kid and having them break into a thousand pieces, mostly down my shirt. That’s a hint to make sure you have the kids eat them outside.

As you’ll see from the list of ingredients, you’ve probably got everything you need in the kitchen already to make a batch of these up. Also, there is no brandy used in the recipe so can only assume it must be sipped while making them. At least, that’s the road I took.

You will need:

3 tablespoons golden syrup

90g butter

1/3 cup brown sugar

1/2 cup plain flour

2 tablespoons ground ginger

pinch salt

Cream

STEP ONE.  Preheat over to 180 degrees. 

STEP TWO.  Over a low heat, melt butter, golden syrup and brown sugar. Remove from heat and sift in flour, ginger and salt, stirring it all together with a wooden spoon.

STEP THREE. On a lightly greased tray add three or four single teaspoons of the mixture, then pop the tray into the oven for five minutes.

STEP FOUR.  As each tray in finished in the oven, remove the ‘snaps’ and, while still warm and maneuverable,  wrap around the handle of the wooden spoon to set (you can fit at least two on the spoon at once).

STEP FIVE. Whip cream and fill those suckers up.