Preheat the oven to 160°c
Melt the butter, sugar and golden syrup together in a large saucepan on a low heat.
When the sugar has totally dissolved, remove the pan from the heat and allow to cool for 2 minutes.
Stir in the flour, ground ginger and lemon juice, stir well.
Drop teaspoon size blobs on a lined baking tray.Leaving plenty of room between each ( See video)
Bake for 8 minutes.
Let the snaps sit for a few moments ( 20 seconds should do it) then lift and drape over a lightly buttered rolling pin, leave until hardened, (around 2 minutes)
Whip the icing Sugar and Double Cream and Vanilla until thickened.
In a bowl mix together the brown sugar and cinnamon.
Melt a handful of milk chocolate squares in the microwave for around 30 seconds until melted
Fill the boats with cream, a dollop of Blackcurrant Jam, sprinkle with the Cinnamon sugar mix & drizzle with melted Milk Chocolate