Mama Chan always makes brandy snaps for Xmas. But this year after our Xmas dinner we just had pavlova and fruit salad, which was absolutely fine as we all had food comas anyway. Then as we were cleaning up she said, "Oh, I forgot the brandy snaps!", and spent the next ten minutes trying to remember where she put them. No cupboard was left closed or cake tin unopened in the quest to find the elusive snaps. They were under a table in a see-through container with brazil nuts (so she thought it was just a container with brazil nuts). I was so full but had to pull out the cream and fill a couple of brandy snaps before heading home. What a great end to Xmas day.

I never knew brandy snaps don't actually have brandy in them; it's the ginger and golden syrup that makes them so tasty.

1/2 c water
75 g butter
3 Tbs golden syrup
1/2 c sugar
1 tsp ground ginger
1/2 c flour

Oven at 180 C. Put water, butter and sugar  and golden syrup in saucepan. Heat gently until butter is melted, stir occasionally. Remove from heat and allow to cool slightly. Mix in flour and ginger.
On greased oven trays drop teaspoonfuls of mixture (about 4-6 per tray). Spread out a little bit with the back of a teaspoon to form circles.
Bake in oven for 6-8 mins until lightly golden. Let cool slightly (a minute or so) until able to be removed from the tray with a metal spatula or knife without collapsing. Roll up each brandy snap into cylinder shape.
If biscuits are too hard to roll, put back in oven to soften.
When completely cooled fill with whipped cream.