2 oz (50 g) golden syrup (substitute light corn syrup)
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/2 cup (50 g) 2 oz flour, sifted
1/2 level tsp (2.5 ml) ground ginger
1 lemon
1 tsp (5 ml) brandy
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
8 oz (225 g) strawberries, hulled
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/2 cup (50 g) 2 oz flour, sifted
1/2 level tsp (2.5 ml) ground ginger
1 lemon
1 tsp (5 ml) brandy
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
8 oz (225 g) strawberries, hulled
method
1. Warm the syrup, sugar and butter together in a pan until dissolved. Remove from the heat and stir in the flour and ginger sifted together.
2. Finely grate the rind of half the lemon into the pan, stir into the mixture with the brandy.
3. Place twelve 15 ml (table-spoonfuls) on to baking sheets lined with non-stick paper, 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 cooling racks.
5. Whip the fresh cream until stiff and use to sandwich together three ginger crisps along with sliced strawberries. Reserve four whole strawberries for decoration. Repeat twice.
6. Chill the ginger crisps for at least 1 hour and decorate just before serving.
2. Finely grate the rind of half the lemon into the pan, stir into the mixture with the brandy.
3. Place twelve 15 ml (table-spoonfuls) on to baking sheets lined with non-stick paper, 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 cooling racks.
5. Whip the fresh cream until stiff and use to sandwich together three ginger crisps along with sliced strawberries. Reserve four whole strawberries for decoration. 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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