Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper
Heat the sugar, butter and golden syrup in a saucepan over a low heat, stirring gently
Keep heating gently and stirring until the sugar entirely dissolves - this should take about 10 - 15 minutes. You'll know it's done when you can't feel any grains of sugar and the mixture looks shiny
Remove from the heat and let sit for 1-2 minutes, then add in the flour and ginger and stir vigorously until smooth and silky
Take about a teaspoon of mixture at a time and dollop onto the baking sheet. Make sure your dollops are very well spaced as they will spread substantially. It's best to only do 3 or 4 at a time so you can roll them quickly after each batch
Bake for about 9 minutes, watching very closely. Once the brandy snaps have spread and turned a deep golden colour, remove them from the oven
Let sit for 30 seconds or so and then roll into shape (for more tips on this, read the post above) and let cool
If desired, once cool dip the ends of the brandy snaps in tempered chocolate before filling
Make the Amaretto Cream
Whip the cream and cream of tartar on high until it starts to stiffen
Add the icing sugar and amaretto and continue to whip until it is stiff
Put into a piping bag and fill your brandy snaps (tips in post above)