Heat the butter, sugar, syrup, lemon juice and brandy gently together in a saucepan until the butter melts and the sugar has dissolved. Remove the pan from the heat, mix in the ﬂour and ginger and leave to cool.
Preheat the oven to 190 degrees C. Line two baking trays with nonstick baking paper and place 6 teaspoons of the mixture, spaced well apart, on each. Bake for 8–10 minutes, or until lightly browned. To ensure enough time to roll the brandy snaps, put one tray into the oven 5 minutes before the other.
Remove the brandy snaps from the oven and cool on the baking tray for a few seconds then lift the biscuits off with a palette knife and roll around wooden spoon handles. If they become too hard to roll, pop them back in the oven for a few seconds. When firm, remove from the spoon handles and cool on a wire rack. Repeat with the remaining mixture.
To fill the brandy snaps, spoon the cream into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits. Serve as soon as they are filled.