4      ounces        golden syrup
   3 1/2  ounces        caster sugar
   4      ounces        butter
   3 1/2  ounces        flour -- sifted
   1      teaspoon      ground ginger
                        grated rind of 1 lemon
   1      teaspoon      lemon juice or brandy
Put the syrup, sugar and butter into a heavy saucepan and warm,
stirring,
until the sugar has dissolved and the butter melted.  Remove from the
heat
and tip in the flour, ginger and lemon rind.  add the lemon juice or
brandy
and mix well.
Drop teaspoonful of the mixture 3 inches apart, on greased baking
sheets.
Bake in a pre-heated moderate oven(325F) for 10 minutes or until golden
brown.
Remove from the oven and roll around the graesed handle of a wooden
spoon
whilst hot.  do not allow them to cool as the snaps will become hard and
impossible to roll.