50 g margarine
50 g sugar
50 g plain flour
2 level tbs golden syrup
½ level tsp ginger
Preheat the oven to 160C/ Gas 3.
Put the margarine, sugar and syrup in a saucepan and heat slowly.
Beat in the flour and ginger until smooth.
Line 2-3 baking trays with greased grease proof paper or baking parchment.
Put teaspoons of the mixture on the tray, leaving 5 cm between each spoonful as the mixture spreads.
Bake for 8-12 minutes until the snaps are golden brown.
Take out of the oven and leave for 2 minutes then remove one with a palette knife. You need to work quickly now. Grease the handle of a wooden spoon and press the snap around. Hold it in place as it hardens. If the snaps get cold on the tray, rewarm them in the oven.
Keep these brandy snaps in an airtight tin away from other baking as they absorb water.
Fill with whipped cream and pop half a glace cherry in the end to serve.
You can eat the broken bits or scatter them onto Greek yogurt to eat as a treat.