50 g (2 oz) golden syrup
50 g (2 oz) caster sugar
50 g (2 oz) butter
50 g (2 oz) plain flour
2.5 ml (1/2 tsp) ground ginger
finely grated rind of 1/2 lemon
5 ml (1 tsp) brandy
284 ml (10 fl oz) carton whipping cream
225 g (8 oz) strawberries, hulled, 4 reserved whole, the rest sliced
50 g (2 oz) caster sugar
50 g (2 oz) butter
50 g (2 oz) plain flour
2.5 ml (1/2 tsp) ground ginger
finely grated rind of 1/2 lemon
5 ml (1 tsp) brandy
284 ml (10 fl oz) carton whipping cream
225 g (8 oz) strawberries, hulled, 4 reserved whole, the rest sliced
method
1. Line two baking sheets with non-stick paper. Warm the syrup, sugar and butter together in a pan until dissolved. Sift the flour and ginger together and stir into the pan.
2. Add the lemon rind to the pan and stir into the mixture with the brandy.
3. Place twelve 15 ml (1 tbsp) amounts of the mixture on to the baking sheets, allowing them plenty of room to spread.
4. Bake in the oven at 180°C (350°F) mark 4 for 8 - 10 minutes, until golden. Cool slightly then slide off the paper on to wire racks.
5. Whip the cream until stiff and use to sandwich together three ginger crisps along with slices of strawberries. Repeat twice.
6. Chill the ginger crisps for at least 1 hour and decorate just before serving.
2. Add the lemon rind to the pan and stir into the mixture with the brandy.
3. Place twelve 15 ml (1 tbsp) amounts of the mixture on to the baking sheets, allowing them plenty of room to spread.
4. Bake in the oven at 180°C (350°F) mark 4 for 8 - 10 minutes, until golden. Cool slightly then slide off the paper on to wire racks.
5. Whip the cream until stiff and use to sandwich together three ginger crisps along with slices of strawberries. Repeat twice.
6. Chill the ginger crisps for at least 1 hour and decorate just before serving.
serving amount
serves 4
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