Brandy Snaps

140ml (¼ pint) Double Cream
55g (2oz) Butter
55g (2oz) Castor Sugar
55g (2oz) Golden Syrup
55g (2oz) Plain Flour
1 tsp Ground Ginger
1 tsp Lemon Juice
1 tsp Brandy [optional]

1. Pre-heat oven to 180°C: 350°F: Gas 4.
2. Grease 2 baking trays.
3. Heat the butter, sugar and syrup in a saucepan, over a moderate heat, stirring occasionally until the sugar has dissolved.
4. Add the lemon juice and remove from the heat.
5. Stir in the flour and ginger, mix until smooth. Add brandy (if used)
6. Place teaspoons of the mixture a few inches apart on the baking tray.
7. Bake until brown and lacy. Allow to cool slightly.
8. Whilst still warm, remove from the tray with a palette knife and wrap around the handle of a wooden spoon, allow to become firm before removing.
9. If not required immediately allow to fully cool and store in an airtight container.
10. When ready the serve, pipe whipped cream (flavoured of sweeten to taste) into the brandy snaps.