Brandy Snap Cannolis with Vanilla Buttercream

For the Brandy Snaps:

1. In a pot set over medium heat combine the butter, sugar and golden syrup and heat until combined.

2. Next, stir in the flour and ginger and mix to remove lumps.

3. Place this mixture into a container and put it in the fridge to firm up for a few hours.

4. Preheat the oven to 180°C. While the oven preheats, divide the brandy snap mixture into 12 balls and place 4 of these onto a lined tray. Allow plenty of room as they will spread during baking.

5. One tray at a time, place into the oven and bake for 8-10 minutes until golden brown.

6. Carefully remove the tray and allow the brandy snaps to firm up for 10-15 seconds. You'll need to move fast as you can before they firm up, hence only baking four at a time.

7. Using a knife, lift each brandy snap up and wrap it around a narrow tube, this could be the handle of any kitchen utensil or the cardboard inner roll from cling film also works.

8. Repeat this process until all 12 brandy snaps are cooked.

9. Once the brandy snaps have cooled completely, behind the decorating by dipping each end in melted chocolate and chopped pistachios.

For the Filling:

1. Add the room temperature Kerrygold butter, icing sugar and vanilla into a mixing bowl and beat until soft and creamy.

2. Place the mixture in a piping bag fitted with a star nozzle.

3. Place the nozzle at each end of the cannoli and fill it with the delicious vanilla buttercream.