½ c. all-purpose flour
½ tsp. ground ginger (optional)
5 TB. Unsalted butter
1/3 c. sugar
¼ c. Lyle’s Golden Syrup
1. Preheat oven to 350. Line a baking sheet with parchment paper.
2. In small bowl, combine flour and ginger with whisk. Melt butter in a small saucepan over med. Heat. Add sugar and syrup. Cook stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.
3. Drop six even TB. Of batter onto prepared baking sheet, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.
4. Let cookies cool until slightly firm, about 2 minutes; immediately wrap them, one at a time, around a wide round whisk handle (about ¾ inch wide); let set 30 second. Transfer from whisk handle to a wire rack to cool. Repeat with remaining batter. If cookies get too cool to shape, return them to the oven for a few seconds until softened. Can store them in single layers airtight for 2 days.