Light corn syrup
Preheat oven to 325'F. (165'C.). Generously grease 3 baking sheets.
Put butter, brown sugar and syrup in a saucepan and heat gently,
stirring until butter has melted and sugar is dissolved. Cool
slightly. Sift flour, salt, Mixed Spice and ginger into mixture. Add
lemon juice and stir well. Drop teaspoonfuls of mixture ont greased
baking sheets, spacing them well apart to allow for spreading. Bake 1
baking sheet at a time in preheated oven 6-8 minutes or until golden.
Let cool on baking sheet 2 minutes.
Using a palette knife, remove brandy snaps from baking sheet, 1 at a
time, and roll around handle of a wooden spoon. Let set and remove
from handle. Just before serving, whip cream, powdered sugar and
vanilla until thick. Spoon whipped cream into a pastry bag fitted
with a small star tube. Pipe whipped cream into ends of each brandy
snap. Garnish with strawberries and serve at once. Unfilled Brandy
Snaps can be stored in an airtight container up to 2 weeks.