Brandy snap cannoli with pistachio and vanilla buttercream

This recipe makes 12 of Shane Smith's brandy snap cannoli.

For the brandy snap:

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 in the fridge to firm up for a few hours
4. Preheat your oven to 180C
5. 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
6. One tray at a time, place into the oven and bake for 8-10 minutes until golden brown
7. Carefully remove the tray and allow the brandy snap to firm up for 10-15 seconds. You'll need to move as fast as you can before they firm up, hence only baking four at a time
8. Using a pallet knife, lift the brandy snap up and wrap around a narrow tube, this could be the handle of any kitchen utensil or the cardboard inner roll from cling film also works perfectly
9. Repeat this process until all 12 brandy snaps are cooked
10. Once the brandy snap cannoli have cooled completely, begin 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 to a mixing bowl and beat until soft and creamy
2. Place the mixture into a piping bag fitted with a star nozzle
3. Place the nozzle in each end of the cannoli and fill with the delicious vanilla buttercream
4. Enjoy!