January 23, 2016 by dgarnett2013
Brandysnaps: Cooking at The Merchant House by Shaun Hill
Makes 10 – 20
- 100g granulated sugar
- 100g unsalted butter
- 100g golden syrup
- 100g plain flour
- 1 tab lemon juice
- 1 tsp ground ginger
- Sunflower oil, for greasing
Heat the oven to 190℃. Melt the sugar, butter and syrup together in a large saucepan. Meanwhile, warm the flour in the oven for a few minutes.
Add the warm flour to the butter mixture along with the lemon juice and ginger and mix together.
Put a spoonful of the mixture onto an oiled baking sheet. Place another 15cm distant, and continue until you have as many brandy snaps as needed or have used all the mixture.
Bake for around 10 mins until brown then remove from the oven. As they cool, use a palette knife to lift the brandy snaps off the baking sheet and lay them over a rolling pin to set.
Made for Juliet, James, Clare Convill and Will H, the day the pump was fitted for the frog – on the very nearly finished terrace.