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Brandy Wafers

What better symbol of the Auld Alliance than these traditional Scotch wafers with a good dose of French brandy? Well, apart from a fine malt matured in cognac barrels. But enough of that; give these a try in your ice cream.

  • 50g (2 oz) golden syrup
  • 50g (2 oz) butter
  • 50g (2 oz) 2 oz plain flour
  • 50g (2 oz) 2 oz castor sugar
  • ½ tsp ground ginger
  • 1 tsp brandy
  1. Preheat the oven to 250C/450F/Gas Mark 8 and grease a baking sheet. Melt the butter, syrup and sugar over a gentle heat and then stir in the flour, ginger and brandy. Keep stirring for about five minutes. Drop small teaspoonfuls onto the baking sheet, keeping them well apart. Bake for five minutes or until they are a pale golden brown. While they’re still hot, wrap them round the greased handle of a wooden spoon to form spirals, then allow to cool.
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