Preheat the oven to 180°C and line two large baking sheets with baking parchment.
Melt the butter, syrup and sugar in a saucepan over a medium heat.
Add the flour, lemon zest, grated ginger and The King’s Ginger to this mixture; stiruntil well combined.
Drop one teaspoon of the mixture onto the baking sheet, 10cm apart. Bake in the oven for 8-10 minutes until bubbling, lacy and a deep caramel colour.
Remove from oven. Let the snaps cool slightly, and then lift with a palette knife.
Quickly roll around the handle of a wooden spoon to form a tube shape. Cool on a wire rack.
These can be kept in an airtight tin for a week. Serve with The King’s Ginger cream. Cream filling:
Whip the double cream to soft peaks. Fold in the remaining ingredients. Chill until serving.
This can be piped into the ginger snaps or served alongside in a small pot.Reprinted with permission of The King's Ginger.