BAKE - Brandy Snap Cones

So I got the inspiration for these after a recent 'Great British Bake Off' episode, where the contestants whipped up some petite fours! These brandy snaps should end up looking like mini ice creams, and should taste just as good!

Brandy snaps are fairly difficult to make, so don't worry if yours don't work perfectly. On a previous series of the Great British Bake Off, contestants have struggled with these, but however they turn out, they're bound to taste good!

For this recipe, you will need-

❂ 50g butter

❂ 50g demerara sugar

❂ 50g golden syrup
❂ 50g plain flour
❂ 1/2 tsp ground ginger
❂ 1/2 tsp lemon juice (you could use juice straight from the lemon, but I used some from a bottle.)
❂ 100g chocolate
❂ 300ml double cream

Preheat the oven to 180˚c/350˚F/160 fan/gas mark 4.

Step 1) Heat the butter, syrup and sugar in a heavy based pan until all of the sugar has dissolved. This will take up to about 15 minutes on a low heat. Don't let the mixture start bubbling, or the sugar might crystallise. 

Step 2) Remove the mixture for the heat, and leave to cool for a couple of minutes. Then, sift in the flour and ginger, and add the lemon juice. Mix thoroughly.

Step 3) Spoon the mixture onto a lined baking tray, using about 1tsp of mixture per biscuit. You should have no more the 4 on 1 tray. If the mixture starts to become a bit doughy, you can roll the mixture into balls and press them onto the tray.

Step 4) Put 1 tray in the preheated oven and bake for 10 minutes, then remove from the oven and place another tray in. The biscuits should be a dark golden colour, and should look lacy. Immediately slice the circles in half using an oiled knife (don't use your fingers as they will get burned). 

Step 5) Leave the biscuits for about 1 minute, then roll up in the shape of a cone (with the point along the straight edge). If the biscuits become to hard to roll, put them back in the oven for another 30-60 seconds, then try again.

Step 5) This part is optional, but very yummy! Melt the chocolate in a double boiler pan (or in a pan over a bowl of hot water), then dip the rims of the cones in. Leave to harden, then whip up the cream. Pipe the cream into the cones, and your mini ice creams are finished!