Put butter, sugar, lemon rind and golden syrup in a saucepan and melt over low heat.
Make sure the sugar is completely dissolved.
Sift flour, salt and ginger together into a bowl.
Pour cooled butter mixture in.
Mix well.
Put level teaspoonsful about 4" apart on baking sheet (greased), leaving plenty of space for spreading.
A baking tray 18" x 12" will take six scrolls.
Do not bake more than this at a time.
Bake at 300° F for 10 - 15 minutes.
They look quite lacy when done.
Have ready an oiled wooden spoonhandle.
Lift them out of the oven.
Leave a few seconds.
Run a palette knife underneath to loosen them and then quickly roll each one round the handle of the wooden spoon.
When curled, slip off quickly and curl the rest.
If they harden before you are done, put them back in the oven for a second or two before attempting to roll them.
Bake the remainder in the same way.
Store these in a tin and fill only as required as the cream makes them go soft.
Fill a forcing bag, or tube, with whipped cream and pipe some into each end of each scroll.
If liked, the cream can be lightly flavoured with ginger essence.