Prep 10 mins
Cook 36 mins
Easy, spectacular to look at & crispy delicious - pipe them full with brandy flavored whipped cream just before serving. Batter needs to be used when made. The unfilled cookies keep about 3 days in airtight container - keep them dry. To make them, you'll need to have ready 2 or 3 rounded handles about 3/4 inch wide. Found in The Washington Post who note this is an adapted recipe of Martha Stewart.
- 1⁄2 cup flour
- 1⁄2 teaspoon ground ginger
- 5 tablespoons unsalted butter
- 1⁄3 cup sugar
- 1⁄4 cup golden syrup (Lyle's)
- Preheat the oven to 350 degrees. Line a baking sheet with a silicone liner or parchment paper.
- Whisk together the flour and ginger in a small bowl.
- Melt the butter in a small saucepan over medium heat. Add the sugar and golden syrup; cook, stirring, for 1 to 2 minutes, until the sugar has dissolved. Remove from the heat and whisk in the flour-ginger mixture.
- Working fairly quickly to keep the mix from stiffening, spoon 6 level tablespoons onto the prepared baking sheet, spacing them at least 2 inches apart (the cookies will spread quite a bit). Bake for 5 minutes, then rotate the sheet front to back and bake for 5 minutes. The cookies will be flat and golden brown.
- Transfer the baking sheet to the stove top (off the heat but in a warm place). Let the cookies rest for 2 minutes, until they are firm but flexible; then, working with one or two at a time, wrap the cookies around a handle to form a tubular shape and transfer to a wire rack to set; this should take about 1 minute. When the cookies are crisp, the handles can be extracted. Let the cookies cool completely before storing.
- Repeat with the remaining batter. Store the molded cookies in an airtight container to maintain their crispness.