Prepare the Brandy Snap Batter:

• Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

• In a small saucepan, melt the butter, golden syrup, brown sugar, ginger, cinnamon, and a pinch of salt together over low heat, stirring occasionally until the mixture is smooth and melted.

• Add 1 tablespoon of water to the mixture and stir until combined.

• Remove from heat and let it cool for a minute or two, then sift the plain flour into the mixture. Stir well until a smooth dough is formed.

Shape the Brandy Snaps:

• Scoop spoonfuls of the batter and roll them into small balls (about 1 tablespoon per ball).

• Place them on the baking sheet and press them down slightly. Leave enough space between each one to allow for spreading.

• Bake in the preheated oven for 8–10 minutes until they are golden and crisp around the edges.

• Remove the brandy snaps from the oven and let them cool for a minute before shaping.

Shape the Brandy Snaps into Shells:

• While the brandy snaps are still warm, carefully wrap them around a metal spoon handle or a rolling pin to create a tube shape.

• Once shaped, leave them to cool completely on a wire rack.

Prepare the Filling:

• In a mixing bowl, whip the double cream, icing sugar, and vanilla extract together until soft peaks form.

• Once the brandy snap shells are completely cooled, pipe or spoon the cream into the shells.

Serve:

• Once filled, serve your brandy snaps immediately or chill them briefly in the fridge to allow the cream to set.