- Combine butter, sugar and syrup in a saucepan and heat gently to dissolve.
- Blend in flour and ginger. Beat until smooth.
- Drop 3 to 4 teaspoons full onto baking paper about 5cm apart. Spread into a 5cm circle.
- Bake at 180C for 5 - 6 minutes.
- While still warm roll into tubes and fill with cream and strawberries when cool.