2 ounces granulated sugar
2 tablespoons golden syrup
2 ounces butter
2 ounces plain flour
Pinch salt
1 1/2 teaspoons ground ginger
1 tablespoon lemon juice
4 tablespoons double cream (optional)

Preparation Instructions:

Put the sugar, syrup and butter in a pan and heat very gently, remover from the heat at the moment the butter and sugar have melted. Sift the flour, salt and ginger and top them into the pan with the lemon juice and mix well. Drop teaspoons of the mixture on to greased baking trays, allowing plenty of space for spreading. Bake in a 350 degree oven for 10 minutes, then cool for 1 minute. Do not cook more than four at a time.

Slide each brandy snap off the tray with a palette knife and roll it quickly round a wooden spoon handle. Put on a wire rack to cool. Fill with whipped cream if liked. Makes 12.

Freeze well, but also keep quite satisfactorily in an air tight box.

Cook's Tip: If the brandy snaps harden before you have had a chance to roll them, put the whole tray back into the oven for about 1/2 minute until they have softened again.