Preheat the oven to 150°C/300°F/Gas mark 2. Lightly grease a baking tray.
Beat the sugar with the butter and golden syrup until light and thick. Sift in the flour and ginger, and stir together. Divide into 12 equal parts, then roll each one into a small ball and put on the baking tray. Bake for 10–15 minutes until they have spread into lacy golden brown biscuits.
Allow to cool briefly, then lift them off, one at a time. At this point they will be pliable. Wrap them, one at a time, around the handle of a wooden spoon to bend in half. They should set hard very quickly.
When ready to serve, pipe whipped cream into each brandy snap.