Ginger Glass Cookies

These pretty cookies would make excellent side pieces for dessert, such as ice cream or poached pears - they have a nice spicy kick to them. The recipe comes from "The Cookie Book" by Catherine Atkinson; it has been paraphrased.

50g unsalted Butter
40 g Liquid Glucose/Clear Corn Syrup
90 g Caster Sugar
40 g plain Flour
1 tsp ground Ginger

1. Put the butter and liquid glucose in a bowl over a pan of simmering water and stir until melted together.
2. Sift flour and ginger into the sugar.
3. Stir into the butter mixture.
4. Cover with cling film and chill in the fridge for at least 25 minutes.
5. Preheat the oven to 180°C/350°F/GM4.
6. Line a baking sheet with baking parchment, or use a flexible silicon baking sheet.
7. Roll teaspoons of the mixture into balls and place them on the baking sheet.
8. Flatten them to as thin as possible. The book suggests laying another layer of parchment/silicon on top and using a rolling pin, but the recipe poster found flattening the second lot with her fingers worked just as well, didn't show in the end result, and was a lot less fiddly!
9. If you want, stamp the cookies into rounds with a cutter or glass.
10. Bake for 5-6 minutes, until golden brown and lightly bubbling.
11. Leave on baking sheet a few minutes to firm up slightly, then either fold over or leave flat.
12. Leave to cool completely, then store in airtight container.