Preheat oven to 160 fan/180. Prepare a baking tray lined with baking parchment or silicone mat.
In a small saucepan melt the butter, sugar and golden syrup until the sugar has melted.
In a bowl measure out the flour and ginger. Once the butter mixture has melted, add the dry ingredients, lemon zest, juice and brandy. Mix well.
Drop mixture by teaspoons onto the prepared baking sheet. A teaspoon will spread enough for a cigar shape. If you want bigger discs for baskets then add 2 teaspoons to each biscuit.
Bake for 10 minutes but watch closely. You want them to become lace like, but not too dark, just golden.
Remove from the oven and allow to rest for 2-3 minutes. Next shape into cylinders by using the handle of a wooden spoon that has been rubbed with sunflower oil. Or alternatively make a shape you want to fill. Allow to cool completely before filling.
In a bowl whip the double cream with the zest of 2 small clementines. Pipe into the cooked brandy snaps. Store any unfilled brandy snaps for 2-3 days in an airtight container.
These snaps biscuits can be filled with any flavoured cream. Stem ginger mixed through double cream also works beautifully.