Brandy Snaps

Ingredients

2 tbsps Golden syrup
2 oz butter
2 oz brown sugar
1 tsp ground ginger
½ pint double cream

Method

1. Put the syrup, butter and sugar into a saucepan.  Heat until the butter has melted.  Sift the flour and the ginger together, then stir in the syrup mixture.
2. Drop tablespoons of the batter on to well greased baking sheets, well spaced apart (don’t put more than 2 on each sheet).
3. Put into a pre-heated oven 180 ºC or mark 4 and bake for 7 minutes until golden brown
4. Cool for 1 min, then remove the brandy snaps from the sheets, one at a time, and immediately roll them around the handle of a wooden spoon.  Allow to firm and cool on the handle.
5. Whip cream until stiff and pipe rosette in each end of the brandy snap.

Tip, if the snaps firm before you have a chance to mould them into shape return them to the oven for a few minutes to soften.

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