Add butter, sugar, marmalade and heat them until the sugar has completely melted. Take pan off the heat and add flour. Stir the flour well until you have a smooth mixture. Keep the pan in a bain-marie to keep the mixture liquid.
Drop a teaspoon on to baking paper (not greaseproof paper), leave plenty of room and drop a second teaspoon for small size, two teaspoons for larger ones. Bake in a pre-heated oven until the are the right colour, light caramel colour.
The first two are the test ones, where you find out how long it takes to bake in your oven. Don’t have the oven too hot otherwise they will burn around the edges before the middle is ready. Towards the end of baking turn the baking sheet around for a better even baking, though there will always be hot spots.
Notes
If you think your marmalade is not strong enough try adding quarter teaspoon of finely grated lemon rind
Recipe by Azelia’s Kitchen at http://www.azeliaskitchen.net/marmalade-brandy-snaps-with-pumpkin-cream/