|Butter||3 7⁄10 Ounce, melted (3 Ounce Plus 4 Teaspoon)|
|Flour||2 Ounce, sifted|
|Ground ginger||1 Teaspoon|
|Egg whites||4 Large|
|Double cream||8 Fluid Ounce|
|Chopped preserved ginger||2 Tablespoon|
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
With 1 teaspoon of the butter, grease a large baking sheet.
Set aside while you make the biscuit [cookie] mixture.
In a medium sized bowl, combine 3 ounces of the remaining melted butter, the sugar, flour and ground ginger.
Beat well with a wooden spoon to make a smooth paste.
In a medium sized bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the egg whites into the batter.
Drop about eight teaspoonfuls of the batter on to the baking sheet, leaving plenty of space between each spoonful.
Gently flatten them with the spoon.
Place the baking sheet in the oven and bake for 3 to 5 minutes or until the biscuits [cookies] are light golden.
Remove the baking sheet from the oven and loosen the biscuits [cookies] with a spatula.
While they are still hot, form them quickly into cones by shaping them with your fingers.
Continue baking and shaping the biscuits, greasing the baking sheet with more melted butter when necessary.
If the biscuits [cookies] become too cool and stiff to shape, return them to the oven for a few seconds to soften.
When all the biscuits [cookies] have been baked and shaped, allow them to cool.
In a small mixing bowl, beat the cream with a wire whisk or rotary beater until it is stiff.
Stir in the Madeira and preserved ginger.
When the cones are completely cool, fill them with the cream and ginger mixture.
Arrange the cones on a serving dish and serve.