24
2006
2 TABLESPOONS GOLDEN SYRUP
60g BUTTER
1/3 CUP BROWN SUGAR
¼ CUP PLAIN FLOUR
2 TEASPOONS GROUND GINGER
PINCH SALT
PUT SYRUP, BUTTER & BROWN SUGAR IN SAUCEPAN. STIR OVER LOW HEAT UNTIL BUTTER HAS MELTED. SIFT FLOUR, GINGER & SALT INTO BOWL, STIR IN BUTTER MIXTURE; MIX WELL. DROP SMALL TEASPOONFULS OF MIXTURE ON TO GREASED TRAYS, ALLOWING ROOM FOR SPREADING. BAKE IN MODERATE OVEN [180C] 5 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM OVEN, ALLOW TO COOL ON TRAYS 1 MINUTE BEFORE PUTTING ON WIRE RACKS TO COOL.
2 CUPS CREAM
1 TABLESPOON SUGAR
2 TABLESPOONS GRAND MARNIER
1 PUNNET STRAWBERRIES
WASH & HULL STRAWBERRIES, RESERVE 3 FOR DECORATION. SLICE STRAWBERRIES IN HALF. WHIP CREAM, SUGAR & GRAND MARNIER UNTIL FIRM PEAKS FORM. SANDWICH 3 BRANDY SNAPS TOGETHER WITH CREAM & SLICED STRAWBERRIES. TOP EACH WITH CREAM & HALF A RESERVED STRAWBERRY.
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