Brandy Snaps

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INGREDIENTS:

• ⅓ cup butter
• ⅓ cup brown sugar
• ¼ cup golden syrup
• ⅓ cup cake flour
• ½ tsp ginger
• 1 tsp Golden Delicious Apple Spirit
• ¼ tsp salt  

METHOD:

1. Preheat the oven to 180°C.
2. Melt the butter, sugar, and golden syrup together over low heat.
3. In a separate bowl, mix the flour and ginger.
4. Add the brandy to the butter and sugar mixture.
5. Combine the wet and dry ingredients.
6. Spoon teaspoon-sized dollops onto baking paper. The mixture will spread completely into large, flat circles. I recommend baking no more than 3 at a time, otherwise they will harden too quickly as they cool.
7. Bake for about 8 minutes until golden brown and lace-like. They will appear even more lace-like once cooled.
8. Let them stand for about 1 minute.
9. Quickly roll them around the handle of a wooden spoon while still warm.
   

THE BIG SECRET:

• They need to be a deep golden brown for that crisp “snap.”
• Work quickly when rolling them.
• If they become too hard, place them back in the oven for a few seconds to soften.