|Butter||1⁄4 Cup (4 tbs)|
|Light corn syrup||4 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Ginger||1⁄2 Teaspoon, ground|
|35% whipping cream||1 Cup (16 tbs)|
In the top half of a double boiler over low heat, melt butter, corn syrup, and sugar, stirring constantly until liquid is smooth.
Remove from heat and stir in the flour, brandy, and ginger.
Continue to stir until liquid is smooth.
On a well-greased baking sheet, drop rounded teaspoons of the batter about 4 inches apart.
You should have only 4 or 5 snaps on each cookie sheet.
Bake in a 300°F oven for 6 to 8 minutes, or until the snaps spread into circles and turn golden brown.
Allow the snaps to cool slightly, then loosen them from the baking sheet with a knife or spatula.
Working quickly, place a snap in the palm of your hand, then wrap around the greased handle of a wooden spoon to form a cylinder.
Hold in place until set, then slide the snap onto a rack to cool.
Repeat until all snaps are cooked and rolled.
If the snaps become too stiff to roll, set them back on the baking sheet and warm them briefly in the oven.