An old fashioned Australian favourite. My friend Liz is begged to bring these wherever she goes, and has given me a couple of lessons in making them. She is particular about getting the measaurements exact, so please note an Austrlain tablespoon contains 4 teaspoons. Heat your spoon in boiling water and the golden syrup will slide off easily. This recipe is from Australian Women's Weekly Beautiful Book of Biscuits (cookies).
- Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
- Remove from the heat and add the sifted flour and ginger; mix well.
- Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will).
- To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
- Have ready 3 wooden spoons.
- Using a spatual or knife, lift brandy snaps from tray.
- Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
- Repeat on cold trays with remaining mixture.
- Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
- Alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.