Brandy Snaps – makes 20 small or 10 large biscuits 100g butter 100g caster sugar 60ml golden syrup 100g plain flour 1tsp ground ginger 2 tsp brandy Grated rind of 1 lemon Grease three baking sheets and pre-heat oven to 180°C/350°F. Melt the butter, sugar and syrup. Stir in the remaining ingredients over a low heat. Drop spoonfuls, 10cm apart on baking sheets. Bake the biscuits in the pre-heated oven for 7 minutes. Allow the biscuits to cool on their baking sheets for 1 or 2 minutes, then loosen with a fish slice or palette knife. For small biscuits grease some wooden spoon handles. I prefer large ones so a greased broom handle is good (obviously clean and only used for the purpose of brandy snaps!) Roll the biscuits, smooth side in, round your chosen greased handle and leave to set. If they are tricky to roll, soften the biscuits in the oven for a few seconds. Gently slide the biscuits off their handles and cool on a wire rack. They will remain crunchy in an airtight container for two days. For sheer decadence, pipe whipped cream into each brandy snap.