Making this classic sweet treat of crispy biscuits is easier than you think – and they’re even more delicious with a twist on the original – with ginger cream filling!
50g brown sugar
50g golden syrup
1/2 tsp ground ginger
1tbsp crystallised ginger, finely chopped
Heat the oven to 180 degrees C.
Melt together the butter, brown sugar and golden syrup in a saucepan over a medium heat.
Sift the flour and ground ginger into a bowl and make a well in the centre. Pour in the melted butter mixture and mix well.
Drop well-spaced tablespoons of the mixture onto trays lined with MONO Baking Paper. They need a lot of room to spread, so about 4 per tray.
Bake for 8 minutes until golden.
Cool a little then carefully roll each brandy snap around the handle of a wooden spoon, let set then slide off and cool completely on a rack.
Whip the cream to soft peaks and fold through the crystallised ginger. Use a GLAD Snap Lock Sandwich Bag as piping bag (half fill the bag with cream and cut off a corner) or a spoon to fill the brandy snaps.