Such a versatile dessert base. I have simply used fresh sweetened whipped cream and strawberries here but the possibilities are endless. Try chocolate mousse, ice cream or the traditional brandy cream (hence the name).
Preheat the oven to 160ºc and line two baking trays with parchment paper.
Generously butter a 12 hole cupcake tin.Place the butter, sugar and syrup into a small saucepan and heat over a low heat.
Sieve the flour and ginger then add into the melted syrup mixture along with the lemon juice.
Drop three to four teaspoons of the mixture onto the baking tray. Space well apart as they will spread.
Bake for around 7-9 minutes then remove from the oven and allow to cool for only a minute or two.
Once set enough to pick up but still pliable, using a palette knife, lift each brandy snap and place into the greased cupcake tin pushing down into the tin to create a nice basket shape.Allow cooling completely.
Fill with ice cream or like here simply whipped cream and strawberries.