A confection once very popular in England, and for which Nottingham's Goose Fair was once famous. Traditionally made with brandy and ginger to keep out the cold, they are also known in some parts as ginger snaps.

To make them, follow this recipe:

   2 ounces unsalted butter
   4 ounces demerara sugar
   4 ounces golden syrup or corn syrup
   4 ounces plain flour
   1/4 teaspoon fresh or 1/2 teaspoon ground ginger

Preheat oven to 180C (350F or Gas Mark4)
Melt the butter, sugar and syrup in a pan, over a low heat - allow to cool slightly, then beat in flour and ginger.

Place 4 teaspoonfuls of the mixture onto a baking tray, and bake for 10 minutes. Repeat with the remaining mixture. Leave each batch to cool slightly until just pliant, then roll then around a thick wooden spoon or mould, to form a hollow cylinder. Set aside to cool.

Serve, filled with whipped cream or brandy butter. Enjoy!

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