Brandy snaps

• 2 oz (50 g) plain flour
• ½ level teaspoon ground ginger

Sift the flour and ginger on to a plate. Cream the butter in a mixing bowl until soft and light. Add the sugar, golden syrup and sifted flour and mix to a rough dough. Turn on to a clean work surface and pat down with the palm of the hand once or twice until smooth. Cover with upturned mixing bowl and allow dough to rest in a cool place for at least 30 minutes.

Heat the oven to 375°F (1