Set up and preheat your barbecue for direct cooking. Please refer to your handbook for further instructions.
Once the barbecue has preheated, adjust the burner(s) to medium. Place a Small Weber Casserole Dish (without lid) onto the barbecue and add the butter, brown sugar and golden syrup. Cook for 6 minutes, or until the sugar has dissolved and the mixture has started to bubble, stirring as required.
Using the detachable handles, remove the casserole dish from the barbecue and place on a heatproof surface. Cool the mixture for 3 to 4 minutes.
Place the strawberries onto the cooking grills and cook for 1 minute, flip and cook for another minute. Remove the strawberries from the barbecue and set aside to cool.
Set up your barbecue for indirect cooking, adjust the burner(s) to the baking setting.
Add the flour, brandy and ginger to the caramel mixture and stir to combine. Leave the mixture to cool for a further 10 minutes.
Line two baking trays with baking paper. Place small dollops (approximately 1 1/2 teaspoons) of the mixture onto the trays, leaving a 15 cm space in between the mixture. Cook the brandy snaps in batches, placing a tray onto the barbecue and bake for 4 to 6 minutes, or until the mixture has spread and turned golden.
As the brandy snaps have cooked, leave to cool for 2 to 3 minutes, or until just starting to firm up. Carefully lift the brandy snaps with a spatula and drape onto upside down glasses or dariole moulds. Leave each brandy snap basket to cool completely before lifting off.
To make the cinnamon spiced cream; in a large mixing bowl, beat the cream, icing sugar, cinnamon and nutmeg.
Serve the brandy snap baskets filled with the cinnamon spiced cream, top with the grilled strawberries, red currants and a small sprig of mint.