Brandy Snaps

1. 1

   Preheat oven to 300u00b0F. Lightly grease and line 2 baking trays with parchment paper.

2. 2

   Melt butter in a small saucepan over low heat. Add sugar and honey. Stir until dissolved. Add flour, brandy and ginger. Stir to combine. Let cool to room temperature then roll level teaspoons of mixture into balls. Arrange on trays, allowing room for spreading. Bake for 10 mins, 1 tray at a time, until golden brown.

3. 3

   Let cool for 20 seconds then working quickly, lift cookies from trays with a palette knife and drape over a wood spoon handle. Wrap loosely to form a cylinder. Let cool for 2-3 mins, until firm, then gently slide off handle. Repeat with remaining cookies.

4. 4

   Meanwhile, to make the chantilly cream, whip heavy cream, powdered sugar and vanilla extract to soft peaks. Transfer to a piping bag fitted with a 1/4 inch star tip. Pipe into cooled brandy snaps just before serving.

5. 5

   Serve with Irish coffee topped with whipped cream.

No additional tips available.