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Dish of the day.

Brandy snaps

Makes 8

225g (8oz) caster sugar

2 pinches of ground ginger

125g (4 1/2oz) unsalted butter, softened

115g (4oz) plain white flour

115g (4oz) golden syrup

150ml ( 1/4pt) whipped double cream

1. Slightly cream together the sugar, ginger and butter. Add the flour and golden syrup and mix to a firm paste. Roll into a long sausage about 3.5cm (1 1/2 in) in diameter and then wrap tightly in cling film, making sure not to catch the cling film inside the roll. Chill well (overnight is best).

2. Pre-heat the oven to 180C/350F/Gas 4. Lightly grease a baking tray.

3. Remove the cling film from the sausage and cut off 5mm ( 1/4 in) thick slices. Arrange the slices on the baking try, spacing them out well. Bake for about 8-10 minutes, or

until well spread out and golden.

4, Remove from the oven and leave to cool for a few seconds to firm up slightly. Using a spatula or fish slice carefully remove one brandy snap at a time from the baking sheet and then immediately loosely wrap it around the handle of a wooden spoon to shape into a roll (if the brandy snaps cool too quickly and start to break, a good tip is to replace the baking tray in the oven for a minute or so to soften them up again slightly). Once shaped, leave to cool.

5, Slide the cooled brandy snaps off the spoon handles and fill with the whipped double cream and serve.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2005 Gale, Cengage Learning. All rights reserved.

Article Details
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Publication:Evening Chronicle (Newcastle, England)
Date:Dec 9, 2005
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