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Brandy Snaps

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Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Corn syrup 1⁄2 Cup (8 tbs)
  Flour 15 Tablespoon (1 cup minus 1 tablespoon)
  Ground ginger 1 Teaspoon
  Lemon juice 1 Teaspoon
  Vanilla 1⁄8 Teaspoon
  Heavy cream 1⁄2 Pint
Directions

Put the butter, sugar, and syrup into a saucepan.
Heat over medium heat until the butter has melted and the sugar dissolved.
Let cool slightly.
Sift together the flour and ginger.
Add the dry ingredients, lemon juice, and vanilla to the butter mixture, stirring in well.
Drop by the teaspoon at least 4" apart onto a well-greased baking sheet.
Bake at 325 degrees for 8 minutes.
Remove from the oven, let set 2-3 minutes to firm up, remove from the pan with a turner or spatula, and roll up evenly one at a time around a small broom handle.
If the brandy snaps get too hard to roll, set back in the oven a few seconds to soften.
Cool on a rack.
Store in an airtight container as soon as they are cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Ginger
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3367 Calories from Fat 1603

% Daily Value*

Total Fat 183 g280.9%

Saturated Fat 113.5 g567.5%

Trans Fat 0 g

Cholesterol 570.7 mg190.2%

Sodium 392.5 mg16.4%

Total Carbohydrates 419 g139.7%

Dietary Fiber 6.7 g26.9%

Sugars 154.2 g

Protein 30 g59.5%

Vitamin A 127% Vitamin C 6.8%

Calcium 34.6% Iron 69.5%

*Based on a 2000 Calorie diet

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Brandy Snaps Recipe