Imperial measures version - for metric, click here
2 tablespoons of golden syrup
2 ozs unsalted butter
2 ozs brown sugar
2 ozs flour
2 teaspoons ground ginger
½ pint double cream
Set oven to 180 C (350F) (Gas 4)
Put the syrup, butter and sugar into a saucepan.
Heat until the butter has melted.
Sift the flour and ginger together, then stir into the syrup mixture.
Drop teaspoonfuls of the batter, spaced well apart, on greased baking sheets. Don’t put more than two on each sheet.
Bake in the oven for 7 minutes, or until golden brown.
Cool for 1 minute, then carefully remove the brandy snaps from the sheets, one at a time, and immediately roll round the handle of a wooden spoon.
Allow to firm and cool on the handle.
If they firm up before you have a chance to mould them into shape, return them to the oven for a few minutes to soften.
Whip the cream until stiff, and pipe a rosette in each end of the brandy snaps.