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1
Preheat the oven to 350 degrees.
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2
Line a baking sheet with a silicone liner or parchment paper.
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3
Whisk together the flour and ginger in a small bowl.
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4
Melt the butter in a small saucepan over medium heat.
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5
Add the sugar and golden syrup; cook, stirring, for 1 to 2 minutes, until the sugar has dissolved.
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6
Remove from the heat and whisk in the flour-ginger mixture.
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7
Working fairly quickly to keep the mix from stiffening, spoon 6 level tablespoons onto the prepared baking sheet, spacing them at least 2 inches apart (the cookies will spread quite a bit).
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8
Bake for 5 minutes, then rotate the sheet front to back and bake for 5 minutes.
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9
The cookies will be flat and golden brown.
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10
Transfer the baking sheet to the stove top (off the heat but in a warm place).
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11
Let the cookies rest for 2 minutes, until they are firm but flexible; then, working with one or two at a time, wrap the cookies around a handle to form a tubular shape and transfer to a wire rack to set; this should take about 1 minute.
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12
When the cookies are crisp, the handles can be extracted.
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13
Let the cookies cool completely before storing.
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14
Repeat with the remaining batter.
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15
Store the molded cookies in an airtight container to maintain their crispness.
