Simon Rimmer served up delicious brandy snaps with hazelnut cream on Sunday Brunch.

The ingredients are: 115g sugar, 115g butter, 4 tbsp golden syrup, 2 tbsp brandy, 115g flour and 1 tsp ground ginger.

For the cream: 300ml cream, 1 vanilla pod and 100g nutella or any hazelnut spread.

Finely chopped hazelnuts, fruit and icing sugar to garnish.