There is no brandy in these easy molded cookies. They are traditionally filled with a brandy-flavored whipped cream before serving.
To make them, you'll need to have ready 2 or 3 rounded handles about 3/4 inch wide (we used the handles of a wooden meat mallet and wire whisks). Lyle's Golden Syrup is available at Rodman's stores, Giant and some Williams-Sonoma stores.
Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 2 days. The batter should not be refrigerated or frozen.
Servings: 12 - 18 cookies
- 1/2 cup flour
- 1/2 teaspoon ground ginger
- 5 tablespoons unsalted butter
- 1/3 cup sugar
- 1/4 cup Lyle's Golden Syrup (see headnote)
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.
Adapted from "Martha Stewart's Cookies" (Clarkson Potter, 2008).
Tested by Bonnie S. Benwick.
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