Brandy Snaps with Chocolate Cream

Serves 16

Ingredients

BRANDY SNAPS
60g butter
2 tablespoons sugar
2 tablespoons golden syrup
3 tablespoons flour
½ teaspoon ground ginger

CHOCOLATE CREAM
300ml thickened cream
1 tablespoon of cream liquer
50g (2 rows) Cadbury® Dark Cooking Chocolate, grated

Method

1. Preheat the oven to 160°C Melt the butter, sugar and golden syrup in a saucepan over a medium heat or in the microwave. Remove from the heat.
2. Sift the flour and ground ginger and add to the melted mixture. Mix well.
3. Place 2–4 teaspoonfuls of the mixture onto a greased baking tray (allow plenty of room between them for spreading). Bake at 160°C for 8–10 minutes until they have spread very flat, have a lacy appearance and are rich golden in colour.
4. Allow to cool slightly until they can hold their shape but have not yet set firm, then immediately roll each biscuit around the handle of a wooden spoon. Leave for 1 minute to set hard.
5. Repeat to make more biscuits, remembering to place a maximum of four at a time on the baking tray.