1.Preheat oven to slow, 150°C. Lightly grease and line 2 oven trays with baking paper.
2.Melt butter in a small saucepan on low. Add sugar and golden syrup; stir until dissolved. Add flour, brandy and ginger; stir to combine. Allow to cool to room temperature.
3.Roll level teaspoons of mixture into balls. Place on trays, 4 at a time, allowing plenty of room for spreading. Bake 10 minutes, until spread out and golden. Cool about 20 seconds.
4.Working quickly, lift from tray with a palette knife. Drape over handle of a wooden spoon, wrapping around loosely to form a cylinder. Allow to cool 2-3 minutes, until firm. Gently slide off handle; repeat with remaining rounds.
5.To make chantilly cream, in a medium bowl, using an electric mixer, beat all ingredients together until soft peaks form.
6.Spoon cream into a piping bag fitted with a 5mm star nozzle. Pipe into cooled brandy snaps just before serving.
7.Accompany with Irish coffee topped with whipped cream.