This recipe yields 26

• Preheat oven to 350°F/177°C.
• Line 2 baking sheets/baking trays with parchment paper.
• To a small saucepan over medium-low heat add the butter, sugar and golden syrup. Heat until the sugar has dissolved, stirring occasionally. Do not allow to boil. The sugar has dissolved when you can longer see or feel sugar crystals. Turn off the heat and allow to cool slightly.
• Stir in the flour and ginger.
• Drop about 1 teaspoon of the mixture onto the parchment paper in circles, about 3 ½-inches (9 cm) in diameter, 4-inches (10 cm) apart, 6 per baking sheet.
• Bake in the oven for about 5 minutes until they are golden and lacy looking. Watch them because they turn dark very quickly.
• Remove from the oven and allow to cool for 1 minute until you can handle them. Any sooner and they will fall apart, any longer and they will be too hard.
• To lift them from the sheet I use a fish spatula.
• Roll around a the handle of a wooden spoon with seam side down and allow to cool for a few seconds.
• Remove from the spoon and repeat with all of the snaps.
• To a bowl or stand mixer, add the cream, sugar and brandy. Whip until you get stiff peaks. Transfer to a piping bag and fill the rolls.