150ml Meadow Fresh cream, whipped and flavoured with a little brandy
Preheat the oven to 180˚C. Grease several baking trays very lightly.
Put the golden syrup, brown sugar and butter into a saucepan and heat gently, stirring, until melted together, but not boiling. Pour into a mixing bowl and cool for 5 minutes.
Add the lemon zest, sift in the flour and ginger, then mix well.
Drop the mixture in small teaspoonful onto the trays, allowing 4 to a tray. They will spread so keep them well apart.
Bake one tray at a time for 8–10 minutes until the brandy snaps have spread out and are golden brown.
Leave them on the tray for a minute or two to set, then lift them one at a time with a spatula and roll around the handle of a wooden spoon, or a conical cream horn mould. Leave on a rack to cool, join side down.