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Limoncello brandy snap curls

Once you try making your own brandy snaps, they will no longer be condemned to the folder marked ‘difficult bakes’. These delicious retro treats are made with storecupboard ingredients and can be whipped up quickly if you make a small quantity. The key here is to be vigilant when you’re weighing the ingredients; being a few grams out really does make a difference in this recipe. I’ve paired the snaps with a limoncello cream because I love the way it brings out the citrus flavour in the brandy snap, but if you’d rather make alcohol-free brandy snaps substitute the limoncello for lemon juice or just dip them into plain whipped cream.

MAKES 8 BRANDY SNAP CURLS

PREP TIME: 10 MINS PLUS COOLING

COOKING TIME: 6–8 MINS

Oil, for greasing

25g butter

25g soft light brown sugar

25g golden syrup

Grated zest of 1 unwaxed lemon and 1 tsp juice

25g plain flour

LIMONCELLO CREAM

100ml double cream

1 tsp icing sugar

1 tbsp limoncello

1 Preheat the oven to 180°C/160°C fan/gas 4, line 2 baking trays with baking parchment and grease a rolling pin or long, thin bottle with oil.

2 Stir the butter, sugar and golden syrup together in a small saucepan over a medium heat until the butter has melted and the sugar has dissolved. Remove the pan from the heat and stir in the lemon juice and zest, reserving a pinch to garnish the limoncello cream.

3 Sift the flour into the saucepan and beat it into the mixture until a smooth dough forms.

4 Using a teaspoon, drop about 4 heaps of mixture on to each tray. It will be fairly runny, but this is normal. Make sure that you leave space between the heaps, as they will spread out when they bake.

5 Bake for 6–8 minutes until golden brown, spread out and bubbly. Remove from the oven and allow them to cool for a minute so they mould easily without tearing. As they cool they take on their signature lacy pattern.

6 Wedge the greased rolling pin or bottle between a couple of heavy objects so it is stable when you place the snaps on it. Use a palette knife to lift the warm snaps on to the rolling pin and gently press them down so they bend around the cylinder to make curls. Leave to set until cool and crisp.

7 Whisk the cream, icing sugar and limoncello in a bowl until the mixture forms soft peaks then spoon it into a small serving bowl. Top with the reserved lemon zest. Use the brandy snap curls to scoop the lemon cream as a treat to share or as a dessert.