BRANDY SNAPS

Preparation Method :

• Line 2 or 3 large baking sheets with non-stick bake paper.
• Gently heat butter, sugar and syrup until butter has melted and sugar dissolved. Remove from heat.
• Sift the flour and ginger together, then stir into the melted mixture with the brandy and lemon rind.
• Drop teaspoons of mixture on to baking sheets, leaving 10 cm (4 inches) between them. Bake at 180°C (350°F) mark 4 for 7 minutes, until cooked.
• 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.
• 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.
• 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. Serve immediately.