Brandy Snapps Recipe

Ingredients

• 1/3 cup melted butter
• 4 tbsp sugar
• 1/3 cup maida (plain flour)
• 2 tbsp golden syrup
• 1/2 tsp dried ginger powder (sonth)

Steps

1. Sieve the flour and ginger powder together.
2. Combine the butter, sugar and golden syrup in a pan and heat on a slow flame, stirring continuously till the sugar melts.
3. Cool a little, then add the flour mixture and mix well.
4. Place the mixture in the freezer for about 30 minutes.
5. Divide into 10 equal portions roll into rounds.
6. Put one portion of the mixture at a time in the centre of a greased tray.
7. Bake in a moderate oven at 180°C (350°F) for 10 to 12 minutes or until golden brown.
8. Remove and cool slightly. After 2 minutes, test to see if you can slip a palette knife under the snapp.
9. Remove from the tray and place on top of an upturned tart mould or katori. Press onto the snapp so that it gets the shape of the tart mould / katori. You can use a clean cloth to do this, as the snapp needs to be moulded while it is hot. You can
10. even roll snapp to make a cylinder.
11. Repeat the procedure to make 9 more brandy snapps.
12. Store in air-tight container