1. Place the golden syrup, butter and sugar in a pan, place on a low heat and stir frequently until the butter has melted and the sugar dissolved.

2. Remove from the heat and let it stand for a couple of minutes before adding the brandy and lemon juice, stir in, then sift in the flour and ground ginger, mix well until thoroughly combined.

3. Grease and line at least one baking tray, two is best. Drop 1 teaspoon amounts of the mix on the baking tray lightly spread them into a circle with the spoon. Place them a good distance apart as they will spread a lot. At the most do four on the tray at once, I did three just to be sure they didn't touch.

4. Place in an oven pre-heated to gas mark 4 for 13-15 mins, they should be well spread and golden. Remove from the oven and replace with another tray of snaps. In total you should be 16-18 snaps out of the mix so all in all it will take about 1 Hour 30 to bake them all.

5. Sit the hot tray on the side for 1 minute or so, don't immediately try to roll as the snaps will be too soft, but don't leave to long otherwise they will be two brittle, there is quite a fine line. Use the handle of a wooden spoon to help you roll. After about 60-90 seconds, they should be strong enough to roll but not hard enough to snap, wrap around the spoon lightly pressing the two edges to join. Slide off the spoon and set aside too go cold. Repeat with remaining snaps.

6. Once you've rolled them all reload the tray and you can replace the one baking with these...repeat steps 4 and 5 until you have cooked them all. If the mix goes a little to firm in the pan warm for a couple of seconds before loading on the trays.

7. Once all the snaps are cold, which will take half hour max once they are all done, place the cream, icing sugar and vanilla in a bowl and whisk until stiff. Use a piping bag to fill the brandy snaps with this lightly sweetened Chantilly cream and enjoy!

NB: While the brandy gives it a slightly alcoholic hint, you can leave it out if you wish too.