Heat the butter, sugar, syrup, lemon juice and Grand Marnier gently together in a saucepan until the butter melts and the sugar has dissolved. Remove the pan from the heat, mix in the flour and leave to cool.

Preheat the oven to 180ºC/350F/Gas 4, line 2 baking trays with non-stick baking paper with 6 circles of about 5 cm marked on them, with good space between each. Alternatively, place this template under a Silpat – the circles will show through and you can slide the template out and reuse it. Place a teaspoon of the mixture in the centre of each circle and smooth out to the edges of the circle with a wet flat knife or back of a spoon. Spread them thinly, but not so thin that there are holes. Bake for 8–10 minutes, or until lightly browned. To ensure enough time to roll the brandy snaps, put one tray into the oven 5 minutes before the other.

Remove the brandy snaps from the oven and cool on the baking tray for a few seconds, then lift the biscuits off with a palette knife and roll around wooden spoon handles. Don’t wrap them tightly around the handle – the snap will dangle off it, and the only bit of the snap that needs to be held tightly against the handle is the overlap: press that join firmly to seal. Then slide off the handle and place on a wire rack. If the snaps become too hard to roll, pop them back in the oven for a few seconds. Repeat with the remaining mixture.

Dice the strawberries and taste: add a little sugar if they are not sweet and juicy enough. Let them sit while you fill the snaps, so that they release a little juice.

To fill the brandy snaps, stir together the filling ingredients and spoon into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits.

Top with a spoon or two of strawberries, and a sprig of mint if available. Serve as soon as they are filled.

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Source: Syllabub (Kate Thomas)

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Tags: Brandy Snaps, British Cuisine, Golden Syrup