|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|
|Heavy cream||1⁄2 Pint|
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.