Preheat & Prepare:

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment paper or a silicone baking mat.

Make the Batter:

• In a small saucepan, melt butter, sugar, and golden syrup over low heat, stirring until smooth.

• Remove from heat and stir in flour, ginger, lemon juice, and brandy.

• Let the mixture cool slightly (about 5 minutes).

Bake the Snaps:

• Drop teaspoonfuls of the mixture onto the prepared baking sheet, leaving at least 4 inches (10 cm) apart, as they spread a lot!

• Bake for 8-10 minutes, until golden brown and bubbly.

Shape the Snaps:

• Let the baked snaps cool for 30 seconds, then carefully lift them with a spatula and roll them around the handle of a wooden spoon to form tubes. (You must work quickly!)

• If they harden before shaping, return them to the oven for 30 seconds to soften.

• Let them cool completely on a wire rack.

Make the Filling (Optional):

• Whip heavy cream, powdered sugar, and vanilla until soft peaks form.

• Pipe or spoon the cream into the cooled brandy snaps.

Serve & Enjoy!

• Serve immediately or store the unfilled snaps in an airtight container for up to 3 days.