Preheat oven to 350 degrees C. Line a baking tray with baking paper, shiny side up. Have an extra sheet of baking paper ready also.
In a bowl sift together flour, ginger and salt. In a saucepan melt butter. Stir in the golden syrup and the brown sugar and continue to stir until sugar has melted. Remove from heat and stir in the flour mixture until well combined.
On your baking tray place about a teaspoon at either corner of the prepared baking tray then place in oven for about 6 minutes, until snaps are dark brown but not burned. Remove from oven and slide baking paper off onto the bench.
Add the new baking paper and repeat above step. Allowing cooked brandy snaps to cool for about 60-90 seconds. Wrap each snap around any cylinder shape (I used my turkey baster and my thick wooden spoon handle). Allow to sit about 30-60 seconds until brittle then slide off and allow to cool on a paper towel.
Pipe full of freshly whipped cream that is spiked with a hint of your favourite liqueur.
To keep unused brandy snaps crisp, store unfilled snaps in an airtight plastic bag.