Brandy Snaps - 1980's

Step 1: Preheat oven to 180C and prepare four baking trays with baking paper.

Step 2: Place, butter, sugar and golden syrup in a saucepan, heat gently until the butter is melted and sugar dissolved.

Step 3: Remove from heat and allow to cool slightly and then add lemon juice and then sift flour and ginger into the mixture and stir well.

Step 4: The mixture will be like a thick dollopy caramel.

Step 5: Drop modest tablespoons of the mixture on to trays allowing plently of room for them to spread into thin discs, work with 2 or 3 biscuits per tray is the most manageable way around the culinary relay race which will follow.

Step 6: Put your first batch of two trays into the oven and set the timer for 8 minutes.

Step 7: Meanwhile prepare the next two trays with well-spread dollops of the mixture.

Step 8: The biscuits are ready when they are bubbling and golden.

Step 9: Remove from the oven and give them 1 minutes to cool while you pop the next batch in the oven, remembering to set the timer.

Step 10: Using a narrow spatula individually lift each hot malleable disc and shape around your mould of choice.

Step 11: Specialist mould can be bought but success can be gained from using the handle of a wooden spoon.

Step 12: Allow to cool.

Step 13: Continue until all the mixture is used up.

Step 14: Once set and brittle, store in an air tight container.