The Snap 150g Golden Syrup 150g Butter 125g Yellow Sugar 37ml Brandy 120g Flour 5ml Ground Ginger The Filling 125 ml cream The Instructions Set oven temperature to 200°C Melt syrup, butter and sugar. Do not allow it to get too hot. Remove from heat and add brandy. Sift flour and ground ginger and stir in with a hand whisk until the mixture is smooth. Place teaspoonfuls of mixture approximately 10cm apart on to well buttered baking sheets. Bake in preheated oven for 5 - 6 minutes until golden brown in colour. Cool for one minute to allow snaps to firm slightly. Roll quickly round handle of large wooden spoon. Leave to cool on wire rack. Fill with whipped cream which may be flavoured with sugar and vanilla or sugar and brandy if desired. This quantity will make about 40 brandy snaps. If stored in an airtight container, they will keep for approximately 2 weeks. Now eat and be merry!