Combine the butter, brown sugar and golden syrup in a saucepan and cook over medium heat stirring for 2-3 minutes or until butter melts and sugar dissolves. Take saucepan off heat and
cool slightly
Add the flour and ginger to the mixture and stir to combine
Drop four small teaspoonfuls of mixture on to the tray, spaced well apart
Bake for 5 minutes or until they are bubbling and have spread to in diameter
Remove from oven and allow to cool for 1 minute
Leave to set for 1 minute, gently slip tray and transfer disc’s to a wire rack. Repeat with remaining mixture
Use an electric mixer to whisk the cream, brandy and icing sugar in a small bowl until soft peaks form
Spoon cream in between each layer of brandy to form a stack and serve with strawberries
