50 g butter
50 g sugar
1 tbs syrup
50 g flour
5 tsp ground ginger
5 tsp brandy
1/2 finely grated rind of lemon
150 ml double cream

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Directions:

1. Gently melt the butter, sugar and syrup in a saucepan. Remove from heat. Sift the flour and ginger together, then stir them into the melted butter mixture with the brandy and lemon rind.

2. Drop teaspoonfuls of the mixture on to baking trays lined with non-stick baking parchment, leaving 4inches between them. Bake 180C / 350F for 7 minutes until cooked.

3. Quickly remove from the baking trays. 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.

4. If the biscuits set before they have been shaped, return them to the oven for a few minutes to soften.

5. Just before serving, whip the cream until it just holds its shape. Spoon the cream into a piping bag fitted with a star nozzle and pipe cream into each of the brandy snaps. Serve them immediately.