This isn’t the easiest dessert to make in the world, as I discovered. This was batch no.3. I’m not proud to say that. A lot of recipes call for Demerara sugar, but I found caster sugar far more reliable and easy to work with. Definitely worth the swap!
Actually succeeding in making these brings a great sense of satisfaction, as I discovered, so they’re worth persevering with. And anyone will be impressed when these arrive to the table to finish off a meal.
There’s one thing you have to say about these though: they’re so fancy and elegant! I filled these with a simple sponge cake topped with some lemon curd and a fresh raspberry, but you can as easily serve them with a nice sorbet or ice-cream, whipped cream or custard.
Time and patience is required for this bake, so attempt these (particularly if it’s your first go!) when you’ve got plenty of time to try them again!
- 50g butter
- 50g caster sugar
- 50g golden syrup
- 50g plain flour
- 1 tsp. ground ginger
- 1/2 tsp. lemon juice
- Preheat the oven to 160C(fan)/320F.
- On a low heat, melt your butter, sugar and syrup together in a saucepan. Stir until the mixture is smooth. This should take 10-15 minutes.
- Allow the mixture to cool a bit before adding your flour and ginger. Stir to combine.
- Lastly, add the lemon juice. Stir to combine.
- Chill the mixture in the fridge until firm and cold.
- To get this cylindrical shape, shape the mixture into long, thin lines and bake on a baking tray lined with non-stick greaseproof paper. Bake 1-2 snaps per large baking tray, giving plenty space between each. If you're baking circular snaps,
- Prepare for shaping as these bake by oiling the handle of a wooden spoon.
- Once removed from the oven, allow the snaps to cool slightly.
- Before shaping, trim the edges with a sharp knife so you're left with rectangular strips.
- Shape them by winding them around a large oiled tube (I used a tin foil tube for this), or the oiled handle of the spoon to create the traditional long tubes.
- If your snaps set before you've shaped them, you can return them to the oven for 40-50 seconds to soften them, and shape them.
- You can also shape them over the oiled bottom of a mug, to create brandy snap baskets; great for icecream or other desserts!