Ingredients
Method
1.Preheat oven to moderate (180°C/160°C fan-forced). Grease oven trays.
2.Stir butter, sugar, syrup and ginger in medium saucepan over low heat, without boiling, until butter is melted. Remove from heat; stir in sifted flour and juice.
3.Drop rounded teaspoons of mixture 6cm apart onto trays. Bake, uncovered, about 7 minutes or until snaps are bubbling and golden brown; remove from oven.
4.Slide a spatula under each snap, then quickly shape into a cone. Place snaps on wire rack to cool. Fill with whipped cream just before serving.
Make a couple of snaps first to establish a precise cooking time, then proceed with the remaining mixture, cooking about four snaps on a tray at a time. Once you become confident, you can bake several trays at staggered times.
Note
