You may substitute dark corn syrup for the golden syrup, but the flavor will vary slightly. If the cookies get too cool to shape, return them to the oven for a few seconds until they soften.

　　

Ingredients

Makes 18

　　1/2 cup all-purpose flour

　　1/2 teaspoon ground ginger

　　5 tablespoons unsalted butter

　　1/3 cup sugar

　　1/4 cup golden syrup

　　

Step 1

Preheat the oven to 350°F. Combine the flour and ginger with a whisk. Melt the butter in a small saucepan over medium heat. Add the sugar and golden syrup; cook, stirring with a wooden spoon, until the sugar is dissolved. Remove from heat; stir in the flour-ginger mixture.

　　

Step 2

Line a rimmed baking sheet with a Silpat (a French nonstick baking mat) or parchment. Drop 6 even tablespoons batter on the Silpat about 2 inches apart; place in the oven. Bake until flat and golden brown, about 10 minutes.

　　

Step 3

Let the cookies cool 2 minutes, until slightly firm; immediately wrap them, 1 at a time, around a wide round wooden spoon handle, and let set for 30 seconds. Transfer from the spoon handle to a cooling rack. Repeat with the remaining batter.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.