¼ cup unsalted butter
¼ cup white super-fine sugar
1/3 cup brown rice syrup
¼ cup plain flour
1 level tsp ground ginger
2 tsp lemon juice
Pre-heat oven to 325 F
Melt the butter, sugar and rice syrup in a small saucepan (just until butter melt)n – mix well.
Remove the pan from heat and whip in the remaining ingredients.
Find the largest baking sheet you own and grease it really well. Add tsp dollops onto the baking sheet. You have to space them really well apart as they’ll expant to the size of your outstretched palm. Place in the oven for 9 minutes, at which point they should be a sort of caramely brown color.
Allow them to cool for JUST ONE MINUTE and stand by with a stainless spatula in your hand. If you flick up the edge, you’ll know when they are ready. As soon as you can get a spatula underneath, do so and very quickly roll the snap around the handle of a wooden spoon, forming a tube. Remove tube carefully from handle and lay on a dish to cool.Repeat until you have about 10 large brandy snaps.
Whip the cream until stiff and just before serving, carefully, using a small tea- spoon, stuff the cream into the tubes.
You can make them a few hours ahead and keep them in the fridge. Alternatively you can make the brandy snaps a day or two prior and keep them in an airtight container. Stuff them with cream an hour or so before serving.