1.Preheat oven to 180°C/350°F. Grease two oven trays.
2.Stir syrup, butter and sugar in a small saucepan over low heat until smooth. Remove pan from heat; stir in sifted flour and ginger.
3.Drop four level ¼-teaspoons of mixture, about 5cm (2 inches) apart, on oven trays (for easier handling, bake only four at a time).
4.Bake about 4 minutes or until golden brown. Remove from oven; cool on tray 30 seconds. With a rounded knife or metal spatula, quickly lift brandy snap from tray; shape each brandy snap into a basket-shape using an upturned foil petit-four case as a guide. Repeat with remaining mixture.
5.To make hazelnut cream, beat cream and liqueur in a small bowl with an electric mixer until firm peaks form.
6.Just before serving, fill baskets with hazelnut cream; top each with a nut.
This recipe makes a lot of tiny baskets; make as many as you need, then make the remaining mixture into larger snaps and serve them stacked, layered with cream for an easy dessert.Note