Ingredients (serves 4)

115g sugar

115g butter

4tbs golden syrup

2tbs brandy

115g flour

tsp ground ginger

For the cream –

300ml double cream

1 vanilla pod

100g Nutella or any hazelnut spread

Finely chopped hazelnuts, fruit and icing sugar to garnish


1. Melt the butter, sugar, syrup and brandy in a pan. When they’re combined take off the heat

2. Mix the flour and ginger together and fold into the mix. Then chill it

3. Drop teaspoons onto baking parchment or a silicone baking mat (make sure there is space between each spoonful as they will spread)

4. Bake at 180c for 5-7 mins, cool slightly

5. Lift around a wooden spoon to form a cylinder. Allow to cool and crisp up

6. Whisk the cream til stiff, and then add the vanilla and hazelnut spread, mix it all together, put into a piping bag and then pipe into the brandy snaps

7. Garnish with fruit, nuts and icing sugar