Brandy Snaps

Yields:	1 batch
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	40 minutes

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Ingredients

4	ounces	golden syrup
3 1/2	ounces	caster sugar
4	ounces	butter
3 1/2	ounces	flour, all-purpose	sifted
1	teaspoon	ginger	ground
1	each	lemon zest	grated
1	teaspoon	lemon juice

Directions

Put the syrup, sugar and butter into a heavy saucepan and warm, stirring, until the sugar has dissolved and the butter melted.

Remove from the heat and tip in the flour, ginger and lemon rind, add the lemon juice or brandy and mix well.

Drop teaspoonful of the mixture 3 inches apart, on greased baking sheets.

Bake in a pre-heated moderate oven at 325 degrees F. for 10 minutes or until golden brown.

Remove from the oven and roll around the graesed handle of a wooden spoon whilst hot, do not allow them to cool as the snaps will become hard and impossible to roll.

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