Ginger Brandy Snaps

Makes about 18


Ingredients:

¼ cup (55g) unsalted butter
¼ cup (55g) demerara sugar
2 tbsp (55g) golden syrup
¼ cup (55g) plain flour
½ tsp ground ginger
1 tsp brandy

Filling:
¼ cup (300ml) double thick cream
3 tsp stem ginger syrup
6 pieces stem ginger


Method:

• Preheat oven to 180°C (350°F). Grease several baking sheets. Butter the handles of 3 or 4 wooden spoons. Put butter, demerara sugar and syrup in a saucepan and heat gently until butter has melted and sugar dissolved. Cool slightly. Sift flour and ginger into melted ingredients and stir in with the brandy. Drop teaspoonfuls of mixture, well spaced out, onto prepared baking sheets. Bake in the oven for 7-10 minutes until brandy snaps are golden.
• Quickly remove brandy snaps from baking sheets and roll round spoon handles, leaving them in place until set. slide off spoons; leave on wire racks until completely cold.
• In a bowl, whisk cream with ginger syrup until thick. Put cream into a piping bag fitted with a small star nozzle. Pipe into each end of brandy snaps. Slice pieces of stem ginger and use to decorate brandy snaps.