Brandy snaps can be kept, unfilled, in an airtight container for up to a week.
MAKES ABOUT 12
50 g (2 oz) butter
50 g (2 oz) caster sugar
30 ml (2 tbsp) golden syrup
50 g (2 oz) plain flour
2.5 ml (1/2 tsp) ground ginger
5ml (1 tsp) brandy
finely grated rind of 1/2 lemon
150 ml (5 fl oz) fresh double cream
1. Line 2 or 3 large baking sheets with non-stick baking paper.
2. Gently heat butter, sugar and syrup until butter has melted and sugar dissolved. Remove from heat.
3. Sift the flour and ginger together, then stir into the melted mixture with the brandy and lemon rind.
4. Drop teaspoons of mixture on to baking sheets, leaving 10 cm (4 inches) between them. Bake at 180°C (350°F) mark 4 for 7 minutes, until cooked.
5. Quickly remove from baking sheets using a palette knife. Roll each one around the buttered handle of a wooden spoon. Leave on handles until set, then gently twist to remove. Cool on a wire rack.
6. If the biscuits set before they have been shaped, return them to the oven for a few minutes to soften. Store in an airtight container until required.
7. Just before serving, whip the cream until it just holds its shape. Spoon into a piping bag fitted with a star nozzle and pipe cream into snaps.
Serve immediately.
