Preheat the oven to 160°C Fan. Line a couple of large baking trays with baking parchment. Get 4 wooden spoons or other utensils with wooden handles and lightly brush them with oil. You will use them to chape your brandy snaps into cigars.
Add demerera sugar, butter and golden syrup to a small pan and heat on a very low heat until sugar completely dissolves. Don't let the mixture boil. Stir the mixture once in a while and take it off the heat if it starts to bubble. It may take 15-20 minutes for the sugar to dissolve but be patent and make sure there're no granules left before proceeding.
Take the sugar mixture off the heat and leave to cool down for 3 minutes. Then sieve the flour and ginger in and mix to combine. Finally, stir in the lemon juice.
Drop large teaspoons onto a baking tray (no need to spread it out) leaving at least 10 cm in between them. They will spread out lots in the oven.
Bake one tray at a time for approx. 15 minutes. (as you will need to wrap them around the spoon handle quickly before they go hard, so don;t wnat to have too many at any one time).
Take them out of the oven and leave to cook for approx 1 minute. Then, taking care not to burn your hands, gently wrap each biscuit around the handle of the spoon to form a little tube. Lay down to cool seam side down. Repeat with the rest of the biscuits.
Once cooled, take them off the spoon. Pipe the Earl Grey infused whipped cream into your brandy snaps and enjoy!