This is a brandy cookie. Preheat the oven to 325 F. Put butter, syrup, and sugar into a saucepan, and stir over a low heat until the mixture has totally dissolved. Allow it to cool to lukewarm then mix in the flour, salt, ginger, lemon juice, and brandy. Drop teaspoons onto a well greased cookie sheet, allowing a great deal of room between each as they will spread. Six teaspoons is sufficient. Bake for 8 to 10 minutes. Quickly loosen 1 cookie at a time and wrap around a wooden spoon handle to make a tube. If they become too hard to work with then gently reheat. When cool store in an air tight container. Before serving, fill the snaps with whipped cream.{$7e}(Original recipe for 10)
