Instructions: 1. Make the mixture the day before you need it. The snaps are thinner and crisper if the mixture is at least a day old.

2. Heat butter, sugar and syrup in a pan over a low heat until melted.

3. Sieve together the flour and ginger.

4. Remove pan from heat and sieve in the flour slowly mixing as you go.

5. Beat until smooth. Pour into clean container.

6. Chill in refrigerator until ready to use.

Baskets

7. Preheat oven to 160 c / Gas Mark 3.

8. Turn several baking sheets upside down and lightly grease the undersides. It is much easier to remove the brandy snaps from a tray with no side lips.

9. Place walnut sized pieces onto the trays and spread out into circles with your fingertips. Dont attempt more than 2 per tray.

10. Bake in a preheated oven for 5 - 7 minutes until golden and set.

11. Remove from oven and leave to settle for a minute or so. The snaps will have a lacy surface.

12. Lift biscuits from tin using a palette knife and drape immediately over a ramekin or pudding basin (or cut the base of a lemon and use that) squeezing into a tulip shape whilst still warm.

Repeat until you have used up the mixture.

13. Store in an airtight tin until needed.

14. Fill with a selection of ice creams, fruits, or sorbets to make a wonderfully light summer dessert

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