Brandy Snaps with Coffee Liqueur Cream

1. Preheat the oven to moderate 180°C (350°F). Line two baking trays with baking paper. Combine the butter, syrup and sugar in a small pan. Stir over low heat until the butter has melted and the sugar has dissolved; remove from the heat. Add the sifted flour and ginger and, using a wooden spoon, stir until well combined; do not overheat.

2. Drop 1 level teaspoon of mixture at a time onto the trays, about 5 inches apart. (Prepare only three or four biscuits at a time.) Use a palette knife to spread the mixture into 3 inch rounds. Bake for 6 minutes, or until lightly browned. Leave on the trays for 30 seconds, then lift off the tray and wrap around the handle of a wooden spoon while still hot. If the biscuits harden on the trays, return to the oven to soften again, then roll. Set aside to cool. Repeat with the remaining mixture.

3. To make the coffee liqueur cream, combine all the ingredients in a small bowl and stir until just combined. Cover with plastic wrap and refrigerate for 1 hour. Using electric beaters, beat until the mixture is thick and forms stiff peaks. Fill the biscuits. (You can spoon the cream into a small paper icing bag, seal the open end and snip off the tip, then pipe into the snaps.) Pipe or drizzle with melted chocolate before serving.