Lacy Golden Syrup Brandy Snaps with Whipped Cream

What you need

• 70 g (5 tbsp) unsalted butter
• 70 g (1/3 cup) demerara sugar, or light brown sugar
• 70 g (3 tbsp) golden syrup
• 70 g (1/2 cup) plain flour, sifted
• 1 tsp ground ginger
• 1/2 tsp lemon juice
• 1 tsp vegetable oil, for greasing the spoon handles
• 200 ml (3/4 cup) double cream, or heavy cream, cold
• 1 tbsp icing sugar

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Line two baking sheets with baking parchment or silicone mats.

2. 2

   Rub the oil on the handles of 2-3 wooden spoons. These are the rolling forms.

3. 3

   Sift the flour through a sieve with the ginger.

4. 4

   Put the butter, sugar and syrup in a small saucepan over low heat. Stir and press the sugar against the pan until it dissolves completely and the mixture feels smooth, 5-8 min.

5. 5

   Take the pan off the heat. Stir in the flour mixture and the lemon juice until smooth.

6. 6

   Drop 4 level teaspoons of the batter onto one sheet, spacing them at least 10 cm (4 in) apart. They spread a lot.

7. 7

   Bake one sheet at a time until the discs have spread into thin lacy rounds and turned deep golden, 10-12 min.

8. 8

   Cool on the sheet for about 2 min, until they hold together when lifted but are still bendable. If they harden before you finish rolling, return the sheet to the oven for 30 seconds.

9. 9

   Lift each disc with a spatula, wrap it around a greased spoon handle, then slide it off. Place on a wire rack to crisp. Roll two at a time, with the next batch baking.

10. 10

    Whip the cream with the icing sugar to soft peaks. Pipe it into both ends of the cooled snaps just before serving. Unfilled snaps keep in an airtight tin for up to 1 week.

Imported from southernfatty.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.