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Place sugar, butter, corn syrup, water or brandy in a saucepan and bring to a boil over moderate heat. Remove from heat.
Sift flour with ginger and add to sugar and butter mixture. Stir until smooth.
Spoon 1 ¼ teaspoons of batter and drop onto a lightly buttered baking sheet and spread with the back of a metal spoon, into a 5 inch (10 cm) circle. Make 2 or 3 more cookies in the same manner, keeping them 3 inches (6 cm) apart.
Bake cookies in preheated oven at 375°F (190°C) 6 to 9 minutes or until golden. Remove from oven and cool for 30 seconds.
Working quickly, wrap cookies around he handle of a wooden spoon. Cool cookies for 20 seconds and slide off spoon handle.
Continue making more cookies with the remaining batter. Store in an airtight container.
Variations:
Once Brandy Snaps are ready, dip ends in melted chocolate.
Brandy Snaps may be stuffed with chantilly cream or with thick pastry cream.
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