Ingredients

2 ounces butter
2 ounces caster sugar
2 Tbsp. golden syrup or molasses
2 ounces plain flour
a pinch of salt
1/2 tsp. ground ginger
1/2 tsp. lemon juice
1 tsp. brandy

Cooking Instructions

1. Heat oven to 325F/160C/gas mark 3 and line a baking sheet with baking parchment or buttered greaseproof paper. 2. Heat the butter, sugar and syrup or molasses in a small saucepan until the mixture is warm and melted but not hot. 3. Sift together the flour, salt and ginger and stir them into the liquid butter mixture. Stir in the brandy and lemon juice. 4. Drop blobs (2 Tbls. each) of this batter on to the prepared baking sheet, spacing each brandy snap well apart. 5. Bake for 8 to 10 minutes until brown and bubbling. 6. Remove from the oven and allow the brandy snaps to cool on the tray for one minute before lifting them one at a time and draping them over well oiled inverted C. or tumblers. As the biscuits dry they become brittle and form basket shapes, suitable for holding the damson ice cream.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: