Preheat your oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.

In a small saucepan over medium-low heat, combine the butter, light brown sugar, and golden syrup, stirring until melted and sugar is dissolved. Avoid boiling.

Allow the mixture to cool slightly, then whisk in the flour and ground ginger until combined.

Drop about 1 teaspoon of the mixture onto the prepared parchment, spacing them about 4 inches apart to allow for spreading.

Bake in the preheated oven for about 5 minutes, or until the edges are golden.

Let the snaps cool for a minute, then gently lift with a fish spatula and roll them around the handle of a wooden spoon to form a tube shape.

Whip the cold heavy cream, caster sugar, and optional brandy together until stiff peaks form.

Transfer the whipped cream to a piping bag and fill the cooled snaps.

Serve on a platter, possibly garnished with extra sugar or fresh berries.