- 75g Anchor butter, softened
- 3/4 cup sugar
- 2 teaspoons ground ginger
- 2 1/2 tablespoons golden syrup
- 1/2 cup flour
- 1 bottle (300ml) Anchor cream, whipped
Preheat the oven to 160 C.
Cream the butter in a small bowl. Gradually beat in the sugar. Beat in the ground ginger and golden syrup. Stir in the flour. Shape the mixture into small balls and place 6-8 well apart on a greased oven tray. Press down to about 4mm thick.
Bake in the preheated oven for 10-12 minutes or unitl the brandy snaps are golden brown. Leave on the trayp for 1-2 minutes, then remove and roll around the handle of a wooden spoon. When firm, place on a rack to cool. Repeat with the remaining mixture. Storethe brandy snaps in an airtight container. Before serving, fill with the whipped cream.
Store brandy snaps in an airtight container for up to 1 week or freeze for 2-3 months.