Brandy snaps Recipe

A true classic for afternoon tea. They look much more difficult than they are: very quick to make, and once you’ve grasped that you need to wait a minute before lifting them off the tray, they are a doddle to shape — much easier than tuiles. They’ll be crisp within 10 minutes, ready to fill with piped whipped Note: most recipes have brandy in them. But this is not why they are called brandy snaps, and I think it’s neither necessary nor authentic. The “brandy” is more likely to refer to the fact that they are brannt or burnt, i.e. caramelised. So it’s absolutely fine to leave it Makes 50 g 50 g caster 2 tbsp golden 50 g self-raising flour, or plain flour with 1/4 tsp baking 1/2 tsp ground a…