Made from a batter rich in golden syrup, these cookies rarely contain brandy anymore, although some cooks fill them with freshly whipped cream flavored with a splash of brandy. Lyle’s Golden Syrup, popular in England, is a liquid sweetener made from evaporated cane sugar. Look for it in specialty food shops and large supermarkets.

　　

Ingredients

makes 1 1/2 dozen

　　1/2 cup all-purpose flour

　　1/2 teaspoon ground ginger

　　5 tablespoons unsalted butter

　　1/3 cup sugar

　　1/4 cup Lyle’s Golden Syrup

　　

Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper.

　　

Step 2

In a small bowl, combine flour and ginger with a whisk. Melt butter in a small saucepan over medium heat. Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.

　　

Step 3

Drop six even tablespoons of batter onto prepared baking sheet, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.

　　

Step 4

Let cookies cool until slightly firm, about 2 minutes; immediately wrap them, one at a time, around a wide round whisk handle (about 3/4-inch wide); let set 30 seconds. Transfer from whisk handle to a wire rack to cool. Repeat with remaining batter. If cookies get too cool to shape, return them to the oven for a few seconds until they soften. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

　　Martha Stewart's Cookies