Preheat your oven to 160C Fan and prepare a large baking tray with non stick baking paper. Also grease the handle of a wooden spoon or a small rolling pin.
Place your light brown sugar, golden syrup and butter into a small saucepan and place on a low heat until the butter has melted and the sugar has fully dissolved (it should no longer feel gritty and feel smooth) - this takes about 10 minutes. Stir throughout so it doesn't boil.
Remove from the heat and allow to sit for a minute to settle before adding in your gluten free plain flour and ground ginger (the ginger is optional really but I love the flavour). Mix quickly so that it combines well and the flour doesn't clump. Add your lemon juice straight afterwards and give a final good mix.
Use a teaspoon to spoon 3-4 round dollops of the mixture onto your prepared baking tray (1 teaspoon per dollop!). Make sure they are quite far apart from each other as the brandy snaps will spread out massively.
Place into the preheated oven for around 12 minutes until they are golden coloured, spread and have a almost lacy look to them.
Remove from the oven and allow to sit for a couple of minutes before using a palette knife to ease off one of the brandy snaps - whilst you need to work quickly, be patient. Once you've carefully removed your super flexible brandy snap from the paper, wrap it around the wooden spoon or small rolling pin handle, allowing it to join.
Then carefully slide it off and place on a cooling rack. Repeat with the other ones on the tray. If any firm up too much, pop back in the oven for a few seconds and they will softened again enough to roll around!
You will of course have lots of mixture left to make more - it can firm up very quickly in the pan, so pop it on a low heat again to loosen it, and once at the consistency it was before, repeat with the round dollops. Use a new piece of baking paper if you need to. Keep repeating steps 4-7 until you have used up your mixture.