All Easy Recipes. Cook all that you can cook. Brandy Snaps
What You Need:            (To Make: about 15 brandy snaps)
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  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/3 cup confectioners' sugar
  • 4 tablespoons imported English golden syrup, or substitute 10 teaspoons light corn syrup combined with 2 teaspoons molasses
  • cup all-purpose flour
  • teaspoon ground ginger
  • 2 tablespoons brandy
  • 2 teaspoons finely grated lemon peel

  • 1 cups heavy cream
  • cup confectioners' sugar
  • 2 tablespoons brandy

  • How To Cook:
    1. Preheat the oven to 350. Use a pastry brush to coat a large baking sheet with 1 tablespoon of softened butter and then coat the handle of a long wooden spoon with another tablespoon of butter. Set aside.

    2. In a heavy 10-to 12-inch skillet, bring 4 tablespoons of the butter, 1/3 cup of sugar and the syrup to a boil over moderate heat, stirring until the butter melts and the sugar dissolves.

    3. Remove the pan from the heat. With a large spoon gradually beat in the flour, ginger, brandy and lemon peel. Continue to beat until smooth. Let cool slightly for 2 or 3 minutes.

    4. Drop the batter by the teaspoonful onto the baking sheet, spacing the cookies about 4 inches apart. Bake in the middle of the oven for 5 to 8 minutes, or until the cookies have spread into 3- to 4-inch rounds and have turned a golden brown.

    5. Remove the cookie sheet from the oven and let it stand on a rack for 1 or 2 minutes, or until the cookies hold their shape when a spatula is slipped under them. If the cookies cool too much, they will harden and it will be difficult to shape them.

    6. Working quickly, remove one cookie at a time with a metal spatula and roll it into a tube around the butter-coated handle of the spoon. Slide the tube off the handle onto a cake rack and proceed in the same fashion with the other cookies. Use the remaining butter to keep the spoon handle coated.

    7. Just before serving, beat the cream in a chilled bowl with a whisk or a rotary or electric beater until it thickens slightly. Add cup of sugar and continue to beat until the cream forms stiff peaks on the beater when it is lifted out of the bowl.

    8. With a rubber spatula, gently but thoroughly fold in the brandy. Fill a pastry bag with the brandied cream and pipe it into the brandy snaps. Serve at once.

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