Preheat the oven to 180°C.
Melt the butter, caster sugar, and golden syrup in a saucepan.
Fold in the flour, ginger, lime juice, and lime zest off the heat.
Allow the mixture to cool down completely.
Drop tablespoons of the mixture onto a baking sheet with plenty of space between.
Bake for five minutes until golden and lacy.
Cool briefly on the tray then roll each snap around a wooden spoon handle to form a tube.
Transfer the rolls to a wire rack to cool completely.
Whip the cream to soft peaks and fold in chilli powder, passion fruit, and icing sugar.
Chill the cream in a piping bag until ready to serve.
Pipe the cream into the snaps and serve three per plate immediately.