Combine the butter, sugar, and syrup in a saucepan and heat gently until the ingredients have melted and dissolved. Cool slightly, then sift in the flour and ginger. Add the lemon juice and stir well.

2 Place 3–4 teaspoonfuls of the mixture on the baking sheet, leaving plenty of room for the cookies to spread out.

3 Bake for about 8 minutes until the mixture spreads out to form large, thin, dark golden rounds. While the cookies are baking, oil the handles of 4 wooden spoons.

4 Remove the cookies from the oven and leave for 1–2 minutes to firm slightly.

5 Lift a cookie from the paper using a spatula or palette knife, turn the cookie over so that the rough side is on the outside, and wrap around an oiled wooden spoon handle. Repeat with the remaining cookies. Transfer to a wire rack and cool until firm, then slide them off the spoon handles.

6 Continue baking, shaping, and cooling the remaining mixture in batches.

Brandy snaps

  

Shortbread


Makes 8 wedges

Ingredients

1 cup all-purpose flour

1/2 cup semolina or cornstarch

9 tbsp butter, plus extra for greasing

1/3 cup granulated sugar, plus extra for sprinkling

Method

1 Preheat the oven to 325˚F (160˚C). Mix the flour with the semolina or cornstarch in a bowl. Add the butter and rub in with your fingertips. Stir in the sugar. Knead the mixture lightly until it forms a smooth dough.

2 Lightly butter a baking sheet. Roll out the dough on a lightly floured work surface into a 7in (18cm) round. Lift onto the baking sheet. Crimp the edges to decorate, prick all over with a fork, and mark into 8 wedges with a sharp knife. Chill until firm.

3 Bake for 35 minutes or until a pale golden brown color. Mark the wedges again and sprinkle the shortbread with sugar.

4 Let the shortbread cool on the baking sheet for about 5 minutes, then lift off carefully with a palette knife and transfer to a wire rack to cool completely. Cut into wedges to serve.

Shortbread

  

Pink almond macaroons


Makes 40

Special equipment piping bag with 1/2 in (1cm) plain nozzle

Ingredients

2 cups confectioners’ sugar, sifted

2 cups ground almonds

3/4 cup granulated sugar

1/4 cup cold water

4 extra large egg whites

1 tsp almond extract

red food coloring

Filling

6 tbsp soft butter

11/4 cups confectioners’ sugar, sifted

raspberry jam

Method

1 Line 2 baking sheets with parchment paper. Combine the confectioners’ sugar and almonds in a bowl and set aside.

2 Put the granulated sugar and water into a stainless steel pan. Heat gently over low heat, stirring, until the sugar has dissolved. Bring to a boil and boil for a few minutes without stirring, until you have a shiny, clear syrup, the consistency of half-and-half. If you have a sugar thermometer it should read 230°F (110°C), no more. Remove from the heat and let cool slightly.

3 Put 2 of the egg whites into a bowl and beat with a hand-held mixer on high speed until stiff but not dry. Slowly pour in the sugar syrup in a thin, steady stream, beating constantly until all the syrup is used and you have a shiny meringue. Add the remaining 2 unbeaten egg whites to the sugar and almonds and mix to a very thick paste with a wooden spoon. Add the almond extract and stir in just enough food coloring to make the mixture pink. Add a heaping tablespoonful of the meringue, beat well, then carefully fold in the remaining meringue until the mixture is an even pink color. Do not overmix or it will be too runny.

4 Fill the piping bag with the mixture. Pipe 40 small rounds, each about 11/2in (3.5cm) in diameter, onto each baking sheet. If you do not have a piping bag, use 2 teaspoons to spoon the mixture onto the pans. Set aside to dry for about an hour until a skin forms on top. Preheat the oven to 300°F (150°C).

5 Bake for about 25 minutes until firm and glossy on top.