This is a zesty take on Antoinette Savill’s Brandy snap recipe. I’ve always been fascinated by these clever things so had a go at making them myself.
¼ cup sugar
¼ cup butter
2 tbsp golden syrup
½ cup rice flour
1 tsp ground ginger
½ tsp cinnamon
zest of 1 lemon
1 tsp lemon juice
Oil 6 upturned ramekins
- Preheat the oven gas mark 4
- Melt the margarine, sugar & syrup in a bowl in the microwave. Add the remaining ingredients & mix well
- Drop a tablespoon of the batter onto a baking sheet & bake until golden, about 10mins
- Let the snaps cool for a minute before handling. Carefully drape over a ramekin & allow to cool. I found this tricky as my snaps kept falling apart, so I ended up moulding them inside the ramekins.
This desert was a joint effort – my sister’s boyfriend (also my baking rival) whizzed up a couple of bananas with 100ml cream, and a spoonful of home-made cinnamon truffle, topped off with a strand of saffron. This dessert was absolutely delicious but now my stomach hurts from eating too much dairy…