Total Time
Prep 15 mins
Cook 10 mins

These are lacy, British tea-time favorites. Fill the cookies just before serving so that they remain crisp.

Ingredients Nutrition


  1. Heat oven to 350 degrees F.
  2. Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat. Stir in 2 teaspoons brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets. Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.
  3. Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, roll each cookie around greased handle of wooden spoon; slip from spoon and place on wire racks. If cookies become too crisp to roll, return to oven to soften about 1 minute.
  4. Beat whipping cream and confectioners sugar in chilled bowl until stiff; fold in 1 tablespoon brandy. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.
Most Helpful

These are lovely, delicate cookies! I had a little trouble rolling them and making them look nice, but I think that has more to do with me than the recipe! I plan to try these again and see if I can't make them pretty for my holiday trays! What a treat!!! Thank you for posting these, Ashk!! **Went to Market 2007**

Mommy Diva October 01, 2007