Gingersnaps

1. Combine the butter and sugar in a stand mixer.
2. Add the ginger syrup and honey and mix well.
3. Fold in the flour, grate in fresh ginger to taste, and mix.
4. Line a baking tray with a silicone mat or paper and use a template and palette knife to spread the batter thinly onto it.
5. Bake in the oven at 160°C until golden brown.
6. Shape the gingersnaps around a ring or mould while still warm, if desired, then store in an airtight container with desiccant.

Serving suggestions: as a crunchy topping on glazed duck breast or slow-cooked glazed pork belly; or as a component in a dessert with mascarpone and mango.