Rolls with coffee cream

Preheat the oven to 180°C/360°F (fan oven 160°C/310°F).

Mix butter, maple syrup and sugar in a pan. Stir over low heat till the butter has melted and the sugar is dissolved. Remove the pan from the heat. Add sifted flour and ginger powder. Stir briefly with a wooden spoon.

Spoon 1 level teaspoon of the mixture on a baking paper covered baking sheet, about 12 cm apart (make 3-4 cookies simultaneous). Spread the mixture to circles of 8 cm. Bake 6 minutes until pale brown. Wait 30 seconden, take from the plate and wrap, while still warm, around the stalk of a spoon. If the rolls get stif to soon and you're not able to roll any more, put the cookies back in the oven for a moment to get soft again.

Mix the ingredients for the coffee-crème in a bowl and stir well. Cover the bowl with plastic foil and put for about 1 hour in the fridge. Beat the mixture with the mixer to peaks. Fill the rolls by using a piping bag. (Decorate with lines melted chocolate.)