These are perfect with ice-cream. Start by making a circular template from an old plastic container (an ice-cream box, for instance). It needs to be about the size of a cereal bowl – it's handy if you leave a thumb-sized piece at the end to hold on to. Cut out a hole in the centre to about 1cm within the edge, and you have a template over which to spread the mix.
125g soft butter
125g caster sugar
125g strong flour
1tsp ground ginger
The finely grated zest of 1 orange
Gently warm the butter and glucose in a pan. Transfer to a bowl; slowly mix in the rest of the ingredients to form a smooth paste. Store in the fridge until required.
Place the template on a non-stick oven tray, spread a thin layer of the mix over the template then lift it up to leave a thin circle of the mix. Repeat to fill the tray; bake for 6-8 minutes.
Leave to cool so the brandy snaps stay as flat biscuits, or roll them over a rolling pin or bottle to make them curved.
Store in an airtight container for up to 48 hours.