Preheat the oven to gas 4 / 180C / 350°F and line two baking sheets with parchment paper
Melt the butter, sugar and syrup together gently in a saucepan
https://cookpad.com/us/recipes/334096-vickys-homemade-golden-syrup-like-tate-lyles-gf-df-ef-sf-nf
Stir in the flour, ginger, brandy and lemon zest and mix together well
Drop teaspoons of the mixture 4cm apart on the baking sheets
Bake for 7 - 10 minutes until golden brown and bubbling
If making brandy snaps, grease the handle of a wooden spoon
If making brandy baskets, grease a small bowl or an upsides down muffin tin
Remove the first sheet from the oven, quickly lift the cookies off with a fish slice when you can move them without them wrinkling and loosley mould them around your chosen shape, one at a time
Let cool on a wire rack while you mould the 2nd sheet
If the cookies harden before you can mould them, put them back in the oven to soften for a few minutes
Fill with whipped coconut cream, thick custard, free-from ice cream or cannoli filling. Fill the baskets with cream and fresh fruit
Can be stored unfilled in a lidded container for up to a week
