These crisp, lacy, rolled biscuits are often served in England filled with brandy-flavoured whipped cream. Here, they are filled with pistachio cream, but they are also delicious served plain or dipped in chocolate.
Place the butter, sugar and golden syrup in a small saucepan. Stir gently over low heat until the sugar has dissolved. Cool for 1 minute. Sift the flour with the ginger and stir into the mixture, mixing well.
Transfer the mixture to a bowl and refrigerate for 30 minutes, or until it has cooled and is firm.