Classic brandy snaps

• 55g butter
• 55g demerara sugar
• 55g golden syrup
• 50g plain flour
• ½ level teaspoon ground ginger
• ½ teaspoon lemon juice

Method

1. Preheat oven to 180C and line two baking trays with baking paper. You also need to oil the handle of a thick wooden spoon for shaping the snaps.

2. Place the butter, sugar and syrup into a small pan. Heat gently over a low heat until butter has melted and sugar has completely dissolved. Take care not to let the mixture boil.

3. Leave the mixture to cool for approximately 5 minutes, then sift in flour and ginger. Add lemon juice and stir well to mix thoroughly. Spoon four teaspoonfuls of the mixture onto each of the prepared baking trays to make circles, making sure there is around 10cm between them.

4. Bake for about 10-15 minutes, or until the snaps have spread, appear lacy and are a dark golden colour. For shaping, it’s best to bake one tray at a time. Remove from the oven and leave for a few minutes to firm up slightly, then use a spatula to lift. The mixture needs to be still pliable enough to shape.

5. Quickly roll the warm mixture around the handle of the wooden spoon, joining underneath, then slide the brandy snap off the spoon and leave it to firm up on a wire rack, again with the join underneath. Repeat with the rest of the mixture. You can store the brandy snaps in an airtight tin or container for up to a week.

6. Fill with whipped cream and serve with seasonal berries.