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Brandy snaps

Eleanor Smallwood
Toffee-coloured biscuits laced with spice and a billowing cream centre from Eleanor Smallwood

Brandy snaps

Method

1. For the brandy snaps: preheat the oven to 180C/gas 4. Line a baking tray with greaseproof paper and oil the handle of a wooden spoon.

2. Melt together the butter, sugar and golden syrup and leave to cool a little. Stir in the flour, brandy and spices; grate in the lemon zest.

3. 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.

4. Bake for 6-8 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.

5. Use the 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.

6. For the filling: whisk the cream and brandy to soft billowing peaks. Spoon into a sandwich bag and snip off one corner to make a piping bag. Pipe the cream into the brandy snaps just before serving.