Ingredients

Steps

• Preheat the oven to 180°C and line a baking tray with parchment.
• Melt the sugar, golden syrup, and butter in a saucepan until granules dissolve.
• Remove from heat and mix in the flour and ground ginger to form a paste.
• Wrap the paste in cling film and chill in the fridge for 30 minutes.
• Roll the chilled dough into walnut-sized balls.
• Roll each ball into a disc 2mm thick and place on the baking tray.
• Bake for 6 to 8 minutes until crisp and golden brown.
• Cool for one minute, then roll each snap around a wooden spoon handle to set.
• Pipe the whipped cream into the snaps and serve immediately.