Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease or line 2 baking sheets with baking parchment.
Place the butter, sugar and golden syrup in a small pan over a low heat. Heat gently stirring until the butter melts and the sugar dissolves. Do this slowly and make sure the sugar has dissolved before removing from the heat.,
Sift the flour and ginger into the pan and add the lemon zest and brandy. Mix well to a smooth consistency.
Drop teaspoons of the mixture onto a baking sheet leaving plenty of room between for the biscuits to spread. Bake one tray at a time for 7-8 minutes until golden brown.
Remove the baking sheet from the oven and allow to stand for a moment or two until the biscuits can be easily lifted from the sheet with a palette knife. Shape the biscuits by wrapping around the handle of a wooden spoon and leaving for a minute to set.
Repeat until all the biscuits are made. Store in an airtight container
Store for up to 1 week. Not suitable to freezeNutrition information is approximate and is meant as a guideline only.