Brandy snaps with Baileys espresso martini cream

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Put the butter, sugar and syrup in a large heavy-based saucepan and heat over a low-medium heat to melt the butter and dissolve the sugar. Occasionally swirl the pan gently to mix everything together as the butter melts. Don’t let it boil. The mixture is ready when it’s smooth and glossy.
2. Let the mixture cool for a few minutes, then beat in the flour, ginger and lemon juice with a wooden spoon. Put 4 teaspoonfuls of the mixture onto each baking sheet, leaving a good gap between each to allow space for the brandy snap mixture to spread. Bake, one sheet at a time, for 12-15 minutes until the brandy snaps are lacy and deep golden brown.
3. Working swiftly, lift each brandy snap off the baking sheet and wrap around the oiled handle of the wooden spoon, overlapping the edges and pressing gently to seal, to form a hollow cigar shape. Set each one on a cooling rack, seam-side down, and leave to cool completely.
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4. When ready to serve, whip the cream with the Baileys and Kahlúa until it just holds its shape, then spoon carefully into the piping bag and pipe into both ends of each brandy snap to fill. Dust with espresso powder/icing sugar and serve immediately.