Make the Brandy Snaps

• Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper
• Heat the sugar, butter and golden syrup in a saucepan over a low heat, stirring gently
• Keep heating gently and stirring until the sugar entirely dissolves - this should take about 10 - 15 minutes. You'll know it's done when you can't feel any grains of sugar and the mixture looks shiny
• Remove from the heat and let sit for 1-2 minutes, then add in the flour, ginger and salt and stir vigorously until smooth and silky
• Take about a teaspoon of mixture at a time and dollop onto the baking sheet. Make sure your dollops are very well spaced, as they will spread substantially. It's best to only do 3 or 4 at a time so you can roll them quickly after each batch.

  If you have two baking trays you can have one batch ready to go into the oven as soon as the first comes out, so you can roll while they bake.
• While the snaps are baking, spray the handle of a thick wooden spoon (or something similar in shape) with cookie spray or brush lightly with neutral oil, ready for shaping the snaps around.
• Bake for about 9 minutes, watching very closely. Once the brandy snaps have spread and turned a deep golden colour, remove them from the oven.
• Let sit for 30 seconds until you can lift the edge of the snap with a knife without squishing it. Run a knife underneath one of the snaps to loosen it and lift it from the tray.
• Carefully wrap the snap around the wooden spoon handle, with the lacy side facing outwards. Set it down to cool for a few seconds while you loosen the next snap off of the tray, then gently slide it off the spoon and lay it down to cool, then shape the next snap. Repeat with all the snaps.

  You need to work quickly as the snaps cool and harden very fast. That's why I reocmmend only baking 3 or 4 at a time. If they cool too much and start to break, put them back in the oven for a few seconds to soften them up.
• For extra indulgence, dip the ends of the cooled brandy snaps in tempered chocolate before filling.
• Fill with chantilly cream - I like to add a dash of amaretto or brandy to my cream for an extra kick too!