The perfect crunchy vehicle for whipped cream. They keep well in an airtight tin, but fill them just before serving to keep them snappy.
3 Tbsp golden syrup
75g soft brown sugar
½ tsp finely grated lemon zest
½ cup Edmonds standard flour
1 tsp ground ginger
150ml cream, whipped and flavoured with a little brandy
1. Preheat the oven to 180˚C. Grease several baking trays very lightly.