|Caster sugar||2 Ounce (50 Gram)|
|Golden syrup||2 Ounce (50 Gram)|
|Plain flour||2 Ounce (50 Gram)|
|Ground ginger||1⁄2 Teaspoon|
|Double cream||1⁄2 Pint (300 Milliliter)|
Line two baking trays with non stick baking parchment and oil 3 wooden spoon handles.
Melt the butter or margarine, sugar and syrup in a saucepan over a low heat.
Do not allow to boil.
Leave the mixture to cool slightly.
Sift together the flour and ginger, then quickly beat into the melted mixture.
Drop teaspoonfuls of the mixture well apart on the prepared baking trays.
Bake in a moderate oven (180C, 350F, gas 4) for 10 minutes, or until thinly spread and golden.
Allow the biscuits to cool on the trays for a few seconds, then, using a large palette knife, carefully remove the biscuits while they are still hot.
Depending on the length of the spoon handles, quickly wrap 2 or 3 brandy snaps around each, and place on a wire rack to cool completely.
Continue cooking the biscuits in this way until all the mixture is used, re lining the trays if necessary.
To finish the brandy snaps, whip the cream until stiff, spoon into a nylon piping bag fitted with a star nozzle and pipe it into the brandy snap shells.