In a saucepan, heat the corn syrup with butter and brown sugar until the butter melts. Remove from the heat. Stir in the ginger and flour.
Drop by heaping spoonful on to cookie sheets 3-4" apart. With the back of a spoon flatten the cookie. Mix the powdered sugar and brandy together. Lightly brush tops of cookie with mixture.
Bake 5-10 minutes until the mixture darkens slightly. Cool on cookie sheet until cool enough to handle and firm enough to roll around a wooden spoon handle. Reheat if cookies are too firm to roll.
Brandy snaps should resemble hollow cylinders. Store in an airtight container immediately.
Makes: 2 dozen