Brandy Snaps

Total Time: 46 mins Preparation Time: 10 mins Cook Time: 36 mins

Ingredients

• 1/2 cup flour
• 1/2 teaspoon ground ginger
• 5 tablespoons unsalted butter
• 1/3 cup sugar
• 1/4 cup golden syrup (lyle's)

Recipe

• 1 preheat the oven to 350 degrees. line a baking sheet with a silicone liner or parchment paper.
• 2 whisk together the flour and ginger in a small bowl.
• 3 melt the butter in a small saucepan over medium heat. add the sugar and golden syrup; cook, stirring, for 1 to 2 minutes, until the sugar has dissolved. remove from the heat and whisk in the flour-ginger mixture.
• 4 working fairly quickly to keep the mix from stiffening, spoon 6 level tablespoons onto the prepared baking sheet, spacing them at least 2 inches apart (the cookies will spread quite a bit). bake for 5 minutes, then rotate the sheet front to back and bake for 5 minutes. the cookies will be flat and golden brown.
• 5 transfer the baking sheet to the stove top (off the heat but in a warm place). let the cookies rest for 2 minutes, until they are firm but flexible; then, working with one or two at a time, wrap the cookies around a handle to form a tubular shape and transfer to a wire rack to set; this should take about 1 minute. when the cookies are crisp, the handles can be extracted. let the cookies cool completely before storing.
• 6 repeat with the remaining batter. store the molded cookies in an airtight container to maintain their crispness.