Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and line a couple of baking sheets with some greaseproof paper. Set aside.

In a medium sized pan, gently melt the butter/margarine, sugar and golden syrup over a low heat.

Remove the pan from the heat before adding the flour, brandy/juice and ginger/cinnamon. Mix everything together until you have a paste-like dough (it will be more paste-like the warmer the mixture is, as it cools it will resemble more of a dough).

Spoon small amounts (about 1-2 tsp) of the mixture onto your pre-lined baking sheet, leaving plenty of space between them - they spread quite a lot! You will repeat this process with the remaining mixture, so don't try and fit it all in one go.

Place your baking sheets into your pre-heated oven and bake for 8-10 minutes, until the edges are a nice golden brown.

Remove from the oven and allow to cool for a couple of minutes before using a pallet knife to lift your biscuits off of the tray. Gently wrap around the handle of a wooden spoon, with flat-side of the biscuit down (you want the nice lacy affect from baking to be on show). Place onto a wire rack to cool completely.

Repeat this process with the other biscuits - if your biscuits cool too quickly and are no longer pliable, simply pop them back in the oven for a minute to warm back up. If you don't have many wooden spoons, or would prefer a different look, you can instead drape the biscuits over a rolling bin for little taco shells, wrap around cream horn/cannoli cones, or on an upturned cupcake tray to make little bowls.

Once cool and ready to serve you can pipe some freshly whipped cream into your Brandy Snaps, or serve with ice cream.