Instructions: Place syrup, butter and brown sugar into saucepan, stir over low heat until butter has melted; remove from heat.

Add sifted flour, ginger and salt, mix together well.

Drop teaspoons of mixture onto a lightly greased oven tray, allow room for spreading. Bake only 3 per tray.

Bake in a moderate oven (350F) for 5 minutes or until golden brown.Remove from oven, allow to cool on trays 1 minute. With a knife, lift brandy snap from tray. Brandy snaps will crisp on cooling.

To form cones, roll immediately around the handle of a wooden spoon, and allow to cool. Spoon or pipe whipped cream into hollow at each end of brandy snap just before serving.

To form cups, lay over an inverted mould or cup and allow to cool. Fill with fruit or cream just before serving.

Watch carefully while cooking, these burn easily.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.