Brandy Snaps

Brandy snaps are made in two stages. The first is making the mixture itself in a pan and the second involves spooning the mixture onto a tray and baking. The funny thing about brandy snaps is the fact that they don't contain any brandy, though they are kind of brandy colored which may be where the name came from.

Pre-heat your oven to 150°c, 300°f, gas 2.

Ingredients:

4 oz butter
4 oz caster sugar
8 oz golden syrup
4 oz plain flour

Method:

1. Place the butter, syrup and sugar in a saucepan over a medium heat and stir until the butter melts. Remove from the heat and beat in the flour.

This mix can be stored in an airtight container in the fridge indefinately.

2. To cook the brandy snaps you need a heavy baking tray lined with what is known as a "silpat mat". They are foolproof and nothing will ever stick to them - you can buy one here.

Spoon desert-spoons of the mixture onto the mat or, if you are using mix that has been chilled, scoop out and roll into balls a tad smaller than a walnut. Make sure you leave plenty of space inbetween as they will spread massively.

3. Transfer to the pre-heated oven and cook for 8-10 minutes until bubbly-textured and dark golden.

4. Allow the wafers to cool slightly and form them into baskets, tubes or cornets, or just leave flat to stack with ice-creams or mousse. If they become a little too brittle to form or shape simply return them to the oven for 10 seconds to soften then try again.