Brandy Snaps - Serves 12

Brandy snaps can be kept, unfilled, in an airtight container for up to a week.

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 between them. Bake at 180C (350F) 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.