Place the butter,golden syrup and sugar in a pan.

Place over modern heat and stir continuously until butter has melted and sugar dissolved.

Remove from the heat and beat in the flour, ginger, brandy and lime zest.

Drop the butter by the teaspoon full on to a greased baking sheet - space about 4 inches apart.

Bake for 8-10 mins until golden brown.

Allow to cook slightly then quickly mould the biscuits around the brandy snap mould.

Keep the brandy snap in a tightly covered container.

For the filling

Whip the cream and add the icing sugar and the brandy

Chop the strawberries (saving one whole, one for each snap)

Fill the brandy snap with this filling