- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Stir the butter, sugar, golden syrup and lemon juice in a pan over a moderate heat until the butter has melted and all the sugar has dissolved. Remove from the heat and stir in the flour and ginger, mixing to a smooth paste.
- Once the mixture is completely cool, roll in to walnut-sized balls. Press them on to a greased tray, spacing them well apart as they will spread.
- Bake for 5-7 minutes, until golden brown and lacy. Allow them to relax for a second or two, then mould them in to a tube shape by gently wrapping them round the handle of a wooden spoon. If they cool before you can mould them, put them back in the oven for a minute to soften again.
- Whip the double cream and gently fold in the icing sugar, orange flower water and orange zest. Shortly before serving, put the cream in a large piping bag and fill each brandy snap. Stack them, Jenga-style, on a plate and serve immediately, while they’re chewy and crispy.
These old-fashioned, lacy, gingery brandy snaps are perfect for Bonfire Night
125g (41/2oz) unsalted butter 125g (41/2oz) light soft brown sugar 125g (41/2oz) golden syrup 4 tsp lemon juice 125g (41/2oz) plain flour, sifted 1 tsp ground ginger For the cream 600ml (1pt) double cream 1 tbsp icing sugar 1 tbsp orange flower water the zest of 1 orange
Time: 15 mins Serves: 8 Nutrition: n/a