These sweet and crisp cookies are a popular desert in England and Ireland.
2 oz butter
2 tbsp golden syrup or dark corn syrup
1/3 cup brown sugar
1/4 cup all-purpose flour
1 1/2 tsp ground ginger
Preheat oven to 350 degrees F.. Line a cookie sheet with baking paper or non-stick foil.
In small saucepan, melt the butter, golden syrup and brown sugar over low heat. Once melted remove from the heat. Add the flour and ginger. Mix well; do not over beat.
Drop batter by rounded teaspoons 5 inches apart onto the cookie sheet. (prepare only 3 cookies at a time). Bake for 6 minuter or until bubbly and lightly browned. Let stand 30 seconds on cookie sheet, then wrap each cookie around the greased handle of a wooden spoon and allow to set. Then transfer to a wire rack and let cool. Before serving fill cooled snaps with whipped cream.
Adapted from THE ESSENTIAL FINGERFOOD COOKBOOK