Golden Syrup Snaps


This is a delicious treat with coffee, espresso or as wafers on ice cream.



100 g butter
65 g (80 ml) Huletts SunSweet
Brown Sugar
150 ml Huletts Golden Syrup
juice of ½ lemon
80 g (175 ml) cake flour
5 ml ground ginger
30 ml brandy



  1. Preheat the oven to 180ºC.
  2. Use an additional 15 ml butter to generously grease a baking tray.
  3. Melt the butter, sugar, syrup and lemon juice together over moderate heat.
  4. Remove from heat and beat in the flour, ginger and brandy.
  5. Leave the mixture to cool thoroughly.
  6. Drop teaspoonfuls of the mixture onto the baking tray, leaving about 10 cm between each teaspoonful, as the batter will spread out.
  7. For easy handling bake 3 at a time.
  8. Place the baking tray in an oven and bake for 5 - 10 minutes or until the biscuits are golden brown.
  9. Working quickly, use a spatula or knife to lift syrup snaps from tray.
  10. Roll immediately around the greased handle of a wooden spoon.
  11. Allow to firm and cool on the spoon handle.
  12. Leave to cool and seal in an airtight container or cellophane bag.