Lyle’s Superior Brandy Snaps

Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4 - while it's warming up, pop the butter, Lyle's Golden Syrup and Caster Sugar in a small pan. Heat gently until the butter melts and the sugar dissolves.

Remove from the heat, cool a little, then sift over the flour and ginger. Mix well, then stir in the brandy and lemon zest.

Plunk four small spoonfuls of the mixture in neat circles on lined baking trays. Space them so the mixture can spread.

Bake one tray at a time, so you have time to get that all-important curl before the biscuits harden. Bake on the middle shelf for 8-10 minutes (or until bubbly and rich golden, with a lacy texture). Watch them carefully during the last 2 minutes - they get frisky around now.

Take them out - let the biscuits cool for just 15 seconds, then gently loosen and carefully wrap around the greased handles of wooden spoons. Keep the lacy top side on the outside and the join underneath. If they won't curl, soften in the oven for another 30 seconds.

Put onto a wire rack to cool and set, then gently slide them off the wooden spoons.

Leave to cool and crisp up while continuing with another batch. Cook. Cool. Enjoy. (We could get used to this.)