Make the Batter

In a 2 cup microwavable measure with a spout, lightly coated with nonstick cooking spray (or in a small heavy saucepan over medium heat, stirring often), combine the butter, golden syrup, brown sugar, ginger, and salt and bring the mixture to a boil, watching it carefully so that it does not bubble over.

Remove the container from the heat source and whisk in the flour and brandy. If using a saucepan, transfer the batter to a heated 2 cup glass measure with a spout.

Pour the batter onto the cookie sheets to form 2 to 2¼ inch rounds, spacing them 3 inches apart because the batter will spread to about 4 to 4½ inches. (If the batter begins to thicken, heat it in a microwave for a few seconds or place the glass measure in a pan of hot water. A thinner batter makes lacier cookies.)