Brandy Snaps

A wonderful Christmas snack!

Gently heat the butter, sugar and syrup together in a saucepan until the sugar melts. Cool slightly.
Add the brandy and vanilla essences.
Sift the flour and ginger into a bowl and mix the melted ingredients into them, also adding the lemon juice.
Put teaspoonfuls of the mixture at least 4 inches apart on a greased tin.
Cook in oven pre-heated to 170°C/325°F/Gas 3
Leave in tin for 1-2 minutes to stiffen, then lift off with a sharp knife and immediately wrap around the greased handle of a wooden spoon (bumpy side outwards)
Allow to cool and fill with whipped sweetened cream, flavoured with a few drops of brandy essence
Use a piping bag to fill cream into the centre of brandy snaps.

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