Brandy Snaps

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Combine the flour and ginger with a whisk.
3. 3
   Melt the butter in a small saucepan over medium heat.
4. 4
   Add the sugar and golden syrup; cook, stirring with a wooden spoon, until the sugar is dissolved.
5. 5
   Remove from heat; stir in the flour-ginger mixture.
6. 6
   Line a rimmed baking sheet with a Silpat (a French nonstick baking mat) or parchment.
7. 7
   Drop 6 even tablespoons batter on the Silpat about 2 inches apart; place in the oven.
8. 8
   Bake until flat and golden brown, about 10 minutes.
9. 9
   Let the cookies cool 2 minutes, until slightly firm; immediately wrap them, 1 at a time, around a wide round wooden spoon handle, and let set for 30 seconds.
10. 10
    Transfer from the spoon handle to a cooling rack.
11. 11
    Repeat with the remaining batter.