Lightly oil the handles of several wooden spoons and line 4 large baking sheets with nonstick baking paper.
Place the butter, sugar and golden syrup in a heavy-based saucepan and warm gently over a medium heat until the mixture is combined. Leave to cool for 2–3 minutes, then stir in the flour, ginger, brandy and lemon juice. Mix until smooth.
Place tablespoons of the mixture on to the prepared baking sheets, leaving plenty of room for spreading, to make 12–16 biscuits. Place 2 sheets at a time in a preheated oven, 190ºC (375ºF), Gas Mark 5, for 8–10 minutes or until golden.
Leave to cool on the sheets for 10–15 seconds, then loosen a biscuit with a palette knife and roll around a spoon handle. Transfer to a wire rack to harden. Repeat with the remaining biscuits, returning to the oven for a few moments to soften if they set too hard.
Lightly whip the cream and limoncello in a bowl with a hand-held electric whisk and spoon or pipe into the brandy snaps. Serve immediately.