1/2 cup (125 ml) unsalted butter

1/2 cup (125 ml) brown sugar

1/4 cup (60 ml) corn syrup

3/4 cup (180 ml) all-purpose flour

2 teaspoons (10 ml) ground ginger

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

In a saucepan, melt the butter, brown sugar and corn syrup until the sugar has dissolved.

Remove from the heat and let cool for 2 minutes. Add the flour and ginger. Stir well with wooden spoon. On the baking sheet, place 15 ml (1 tablespoon) of dough per cookie. Arrange 3 cookies per sheet, leave a 5-cm (2-inch) gap between each cookies. Slightly flatten the cookies with the back of a spoon.

Bake for 8 to 9 minutes, until the cookies are lightly browned.

Take out of the oven, let cool about for 2 minutes, then form the cookies into shape.

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