Makes : 12
Preparation Time: 20 minutes
Cooking Time: 24 minutes
- 50g unsalted butter
- 50g golden syrup
- 50g light brown soft sugar
- 50g plain flour, sifted
- ½ tsp ground ginger, sifted
- 2 tsp brandy
- serve with vanilla ice cream and strawberries to garnish
Place the oven rack on the middle shelf. Preheat the oven to 180°C/Fan160°C/Gas Mark 4. Line 2 baking trays with baking parchment.
Heat the butter, golden syrup and sugar in a saucepan until the butter is melted.
Mix the flour and ginger in a bowl and make a well in the centre. Pour in the butter mixture and add the brandy. Mix together until thoroughly combined.
Place 2 teaspoons of the mixture per brandy snap on the baking tray. Space apart as they will spread as they cook. Cook in batches of four for 6-8 minutes, or until they have set and look lacy. Allow to stand for 1 minute. Use an oiled palette knife to lift off the baking parchment and place over satsumas. Allow to cool.
Fill the baskets with ice cream and garnish with strawberries.