02 January 2013,23:29 by

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Makes :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Line 2 or 3 large baking sheets with non-stick bake paper.
  • Gently heat butter, sugar and syrup until butter has melted and sugar dissolved. Remove from heat.
  • Sift the flour and ginger together, then stir into the melted mixture with the brandy and lemon rind.
  • Drop teaspoons of mixture on to baking sheets, leaving 10 cm (4 inches) between them. Bake at 180°C (350°F) mark 4 for 7 minutes, until cooked.
  • Quickly remove from baking sheets using a palette knife. Roll each one around the buttered handle of a wooden spoon.
  • Leave on handles until set, then gently twist to remove. Cool on a wire rack.
  • If the biscuits set before they have been shaped, return them to the oven for a few minutes to soften.
  • Store in an airtight container until required.
  • Just before serving, whip the cream until it just holds its shape.
  • Spoon into a piping bag fitted with a star nozzle and pipe cream into snaps. Serve immediately.


  • 50 grams butter 
  • 50 grams caster sugar
  • 30 ml golden syrup
  • 50 grams plain flour
  • 2.5 ml ground ginger
  • 5 ml brandy
  • Finely grated rind of  ½  lemon
  • 150 ml fresh double cream

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