Brandy Snaps

• 75 g/ 2½ oz caster sugar
• 30 g/ 1

Preheat the oven to 150°C/300°F/ gas 2. Beat the caster sugar with the butter and golden syrup until light and thick. Sift in the flour and ginger and stir to amalgamate. Divide into 12 equal parts, then roll these into small balls