You may mould these crisp biscuits easily to any shape you fancy, or any size – a teaspoonful is good for petits fours. A 6in (15cm) biscuit cooled over an upturned sugar bowl will provide a container for syllabub or sorbet, and convert a scoop of ice cream into a creditable dessert.
4oz (100g) granulated sugar
4oz (100g) unsalted butter
4oz (100g) golden syrup
4oz (100g) plain flour
¼oz (7.5g) ground ginger
juice of ½lemon
Melt the sugar, butter and syrup together.
Warm the flour. Add this, the ginger, lemon juice and brandy, to the melted butter, and mix together.
Spoon the mixture, 6 in (15 cm) apart, on to a greased baking tray, and bake for 10 minutes at 350°F (180°C) Gas 4 until brown.
As they cool, lift the biscuits with a palette knife on to a rolling pin so that they set in an attractive and fairly uniform shape.