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Line 2 or 3 large baking sheets with non-stick baking paper. Gently heat butter, sugar and syrup until butter has melted and sugar dissolved. Remove from heat.
Sift the flour and ginger together, then stir into the melted mixture with the brandy and lemon rind. Drop teaspoons of mixture on to baking sheets, leaving 10cm/4in between them. Bake at 180C, gas mark 4, 350F for 7 minutes, until cooked.
Quickly remove from baking sheets using a palette knife. Roll each one around the buttered handle of a wooden spoon. Leave on handles until set, then gently twist to remove. Cool on a wire rack.
If the biscuits set before they have been shaped, return them to the oven for a few minutes to soften. Store in an airtight container until required. Just before serving, whip the cream until it just holds its shape.
Spoon into a piping bag fitted with a star nozzle and pipe cream into snaps. Serve immediately.
1/4cup butter 2oz/50g
1/4cup granulated sugar 2oz/50g
2tbsp golden syrup
1/2cup plain flour 2oz/50g
1/2tsp ground ginger
1tsp brandy finely grated rind of 1/2 lemon
2/3cup fresh heavy whipping cream 5floz/150ml