Brandy Snaps

Brandy snaps is such a lovely dessert snack which can really add beautiful visual effects as well and wonderful taste sensation to your desired dish. I remember brandy snaps in my career mostly used together with winter desserts. Of course this was only in my personal experience, please do whatever you prefer. I remember making the brandy snaps quite a lot at my first job, as well as later on wards. It always bring that something extra to your dessert- and I can recommend making them. You will be pleasantly surprise the difference it makes to touch up your dessert into a pleasant eating feast!  In this recipe I share with you, it is quite easy, because most ingredients are in equal quantity- the sugar, butter, syrup and flour- which of course makes this very easier when measuring your ingredients. I prefer Hullets white sugar and for the ginger, Robertsons Ginger Spice. Brandy snaps works in my opinion best with Malva Pudding. It is easy to make, but if it is your fist time - keep in mind that you have to work really quick after you have taken them off with your palate knife. They set and get hard very quickly. Therefore have your rolling pin or tools and things you need to make the shape you want, nearby. You must bake the brandy snaps until they are golden brown - don't let them go too long in the over, they will get that awful burn-look colour which you really wouldn't like. You must also keep the brandy snaps in an airtight container, you will taste when they are not so fresh anymore. If you have a special function for your fiends, make them the same day. Obvious if you work in a restaurant you will check your stock - but check daily. Nobody likes old brandy snap I suppose.