These thin, golden, gingery, sweet, crunchy retro biscuits are wonderful to shape into cigar tubes, baskets or discs. When we make ice-cream at the height of summer we serve it in a brandy snap cup — yum!

Method

Sift the icing sugar, flour and ginger into a bowl.

Place the golden syrup and butter in a saucepan over medium heat and cook, stirring, until melted and smooth. Add the dry ingredients and stir until well combined. Refrigerate for 1 hour, or until the mixture has set.

Preheat the oven to 170°C (325°F). Line a baking tray with baking paper.

Using 10 g (about 2 teaspoons) of mixture per biscuit, roll into balls and place on the tray. Press gently to form discs approximately 3 cm (1¼ inches) in diameter, leaving plenty of space between each, as they will spread to about 9 cm (3½ inches).

Bake for 10 minutes, or until golden.

While still warm and pliable, shape the biscuits as desired: wrap around the handle of a wooden spoon to form cigar tubes, or drape over the base of a glass to create baskets.

Brandy snaps are best enjoyed on the day they are baked. Store in an airtight container at room temperature.