Eat these on high days and holidays as an indulgent treat. They look incredibly tempting and are very easy to make, so long as you work quickly and in small batches.

Ingredients: (Makes 18)

• 50g/2oz/¼ cup butter
• 150g/5oz caster (superfine) sugar
• 7.5ml/1½ tablespoons golden (corn) syrup
• 40g/1½oz plain (all-purpose) flour
• 2.5ml/½ teaspoon ground ginger
• For the filling:
• 250ml/8fl oz/1 cup whipping cream
• 30ml/2 tablespoons brandy

Method:

With an electric mixer, cream together the butter and sugar until light and fluffy, then beat in the golden syrup. Sift over the flour and ginger and mix to a coarse dough. Transfer the dough to a lightly floured work surface and knead until smooth. Cover with clear film (plastic wrap) and chill in the refrigerator for 30 minutes. Preheat the oven to 190°C/375°F/Gas 5. Grease a baking sheet.

Working in batches of four, form walnut-size balls of dough. Place well apart on the prepared baking sheet and flatten slightly. Bake for about 10 minutes, until golden. Remove from the oven and leave to cool for a few moments. Working quickly, slide a metal spatula under each cookies, turn over, and wrap around the handle of a wooden spoon. When firm, slide off the snaps and place on a wire rack to cool completely.

To make the filling, whip the cream and brandy together with a hand-held electric mixer until soft peaks form. Spoon the flavored cream into a piping (pastry) bag fitted with a star nozzle and pipe into each end of the brandy snaps just before serving.