Brandy Snap Paste

And they are so easy to make you may find the kids taking over from you, especially as they taste so good.

Simple pastes call for simple ingredients. This one is no exception:

50g (2oz) butter
50g sugar
50g glucose or golden syrup
50g flour
cinnamon or ginger to taste

Preheat the oven to 190°C,375°F

Grease a baking sheet, a palette knife and one end of a rolling pin or small bottle.

Thoroughly melt and mix together the first three ingredients over a gentle heat. Remove the pan from the heat and sift in the flour while stirring. Add the cinnamon or ginger.

Put teaspoons of this mix on the baking sheet about 15cm (6 inches) apart and bake in the oven for about 5 minutes. They may take a little longer but watch them. They burn easily.

Take out of the oven and once they are cool enough to handle (ie still warm and pliable) lift them off the baking sheet with the palette knife and quickly wrap them round the rolling pin or bottle to form a cup. Leave to cool and harden on a wire rack.

To serve, use any filling you like including ice cream, but add it just before bringing them to the table or they will go soft. They will only keep, unfilled, for about 6 hours before starting to soften, even in an airtight tin, so use them up as soon as possible.

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First published on Qassia