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(about 30 cookies)
Preheat oven to 350°F. Line a cookie sheet with foil. Lightly grease the foil; set aside.
In a medium saucepan heat and stir sugar, butter, and golden syrup over low heat until butter melts; remove from heat. In a small bowl stir together flour and ginger; add to butter mixture, mixing well. Stir in brandy.
Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. (Bake only two or three cookies at a time.)
Bake for 9 to 10 minutes or until bubbly and golden brown. Let stand for 1 to 2 minutes on cookie sheet. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, transfer to a wire rack and let cool. If desired, fill cooled cookies with whipped cream.