Preparation method

Snaps:

1. Preheat the oven to 160°C (fan) or 180°C.
2. Gently heat sugar, butter and syrup and allow sugar to dissolve. Don’t boil – it may cause sugar to crystalize.
3. Leave to cool, then sieve in remaining dry ingredients and lemon.
4. Drop 4tsp of mixture onto a tray 10cm apart – allow space or batter will float into each other.
5. Bake for about 10-15 minutes, until dark golden brown and lacy.
6. Remove tray, and allow to cool slightly. If too hot, the snaps will bunch. If too cool, they won’t be pliable enough to shape.
7. Roll lace side out around a greased wooden spoon or a cone. Leave the seam-side down on wire rack.
8. Repeat until mixture has been used. If the baked brandy snaps become too firm, return to oven to make pliable and continue.

Cream:

1. Whip cream to firm peaks with the sugar. Too soft a peak will result in cream leaching through lace.
2. Gently fold through the alcohol (overbeating can cause the cream to split).