You are here

Brandy Snaps

Canadian.Recipes's picture
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

Rate It

Your rating: None
4.163335
Average: 4.2 (15 votes)