50g butter, diced
50g Chelsea Caster Sugar
2 Tbsp Chelsea Golden Syrup (tin)
50g plain flour
1/2 tsp ground ginger
1 tsp brandy

Pre heat oven to 180°C. Line 2 or 3 baking sheets with non-stick baking paper. Gently heat the butter, sugar and syrup until the butter has melted and the sugar has dissolved. Remove from the heat. Sift the flour and ginger together, then stir into the melted mixture with the brandy.

Drop tsp of mixture on to the baking sheets, leaving 10 cm (4 inches) between them. Bake for 4-7 minutes until cooked. Cool slightly then quickly remove from the baking sheets with a spatula.

Roll each one round the handle of a wooden spoon. Leave on the handles until set, then gently twist the handle to remove.

Transfer to wire racks to cool.