In a small saucepan, heat the butter, brown sugar and golden syrup. Continue heating on a low heat until the brown sugar has fully dissolved. Do not allow this to boil.

Add the ginger, orange zest and juice. Mix through and remove the saucepan from the heat. Allow to cool for 5 minutes.

Preheat your oven to 160 degrees fan bake. Line 3 baking trays with baking paper.

Add the flour into your cooled mixture. Mix well to form a thin paste like consistency.

Use a teaspoon to place heaped spoonfuls onto your lined baking sheets. You should be able to place 4 per sheet. Make sure to place them a good distance apart as the brandy snaps will spread quite a bit in the oven.

Bake one for 8-9 minutes or until the brandy snaps have spread thinly and have darkened in color. Remove from the oven and allow to cool for about 2 minutes while you prepare the next batch to bake.

Shape your brandy snaps by rolling them around the handle of wooden spoon. Leave them to cool until your next batch are ready to come out of the oven.

Repeat this process until you have baked and shaped all of your brandy snaps.

Fill with whipped cream just before serving.