1.Preheat oven to 180°C/160°C fan-forced. Grease oven trays; line with baking paper.
2.Stir butter, brown sugar and syrup in small saucepan over low heat until smooth. Remove from heat; stir in sifted flour and spices.
3.Drop rounded teaspoons of mixture about 5cm apart on trays.
4.Bake snaps about 7 minutes or until they bubble. Slide spatula under each snap to loosen; working quickly, wrap one snap around handle of a wooden spoon. Remove handle; place snap on wire rack to cool. Repeat with remaining snaps.
5.Beat cream, sifted icing sugar and liqueur in small bowl with electric mixer until firm peaks form. Just before serving, fill snaps with cream.
If snaps become cold on the tray, they will harden and be difficult to roll. If this happens, return snaps to oven for about 1 minute to soften.Note