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Method Prep:5min › Cook:8min › Ready in:13min
Preheat oven to 180 C / Gas 4. Line a baking tray with baking parchment.
Melt together the butter, sugar and golden syrup in a saucepan. Remove from heat and leave to cool a little.
Stir in the flour, brandy, cinnamon and lemon juice.
Drop small spoonfuls of the mixture onto a baking tray, spaced well apart, as they will spread in the oven. It is best to cook the snaps in two batches so you'll have time to shape them while they are still pliable.
Bake for 6 to 8 minutes. They're ready when the mixture has spread out to lacy, golden discs. Remove from the oven and leave to cool for a minute before shaping.
Use an oiled wooden spoon handle to shape the brandy snaps into cylinders and leave on a rack to cool. If they become too brittle, return to the oven for a minute to soften. Repeat with the remaining mixture.
Greaseproof paper will NOT work, the molten sugar will soak into it and it will tear. Baking parchment has silicone on it and works a treat. Alternatively you can use a lightly oiled silicone baking tray.
They worked fine for me, although definitely make in two batches - if you make it in one then the mixture you use later stays on the heat too long and doesn't cook properly afterwards. I tried substituting kirsch for the brandy, which worked wonderfully and gave the snaps a subtle cherry flavour. Too fiddly to make for an everyday snack, but great for parties. - 05 Oct 2014