Melt together the butter and sugar and continue to cook on a low heat until the sugar dissolve. Its important that you do not allow it to boil. This may take up to 15 minutes. Remove off the heat and cool for 2 minutes before adding in the ginger and flour. Quickly stir in the lemon juice and drop spoonfuls of the mixture onto baking sheets covered with non-stick baking powder, 10cm apart from one another. Bake in the oven at 180`c for 10-15 minutes until the mixture is a dark golden colour. Remove out of the oven and immediately wrap onto greased metal canolli tubes or onto a greased wooden spoon. Allow to cool down completely and in the meantime make the cream filling by mixing together the whipped cream, crumbled helwa tat-tork and chopped toasted hazelnuts. Once cooled, use a disposable piping bag to fill the brandy snaps with the delicious filling. Serve immediately and do not place into the fridge. The unfilled shells will stay fresh for a week in an airtight container.