I've got a Ginger Tuile recipe I used doing pastry in a restaurant. It might work for you; the finished tuiles held up several days in a tightly closed plastic box. I used a template to spread the batter into thin strips, and shaped the baked tuiles by spinning them around a pair of chopsticks. You could make circles and shape them as desired. The recipe came from the chef, Gary Robins:*
1 lb. sugar
1 lb. butter
2 tsp. ginger juice
2 to 3 tsp ground ginger
375 grams flour (ap)
1 lb. egg whites
Cream butter, sugar, and ginger juice well. Add flour/ginger alternately with egg whites. Mix until butter is completely incorporated. Let rest before using.
*although he may have gotten it from somewhere else; all I know is I got it from him.