Brandy Snaps
# 4 tbsps. golden syrup
# 1 tsp. ground ginger
# 1 tbsp brandy
# 4 tbsps. flour
# 4 tbsps. brown sugar
# grated rind of half a lemon
# 4 oz. (125g) butter
# nutmeg
# Warm together the sugar and syrup until melted then remove from heat # Blend in the flour, nutmeg, ginger and lemon then add the brandy # Beat well together then drop teaspoonfuls of the mixture, well spaced apart on to greased baking sheets # Bake at 350F, Gas Mark 4, 180C for about 810 minutes or until golden brown # Lift each snap off the baking sheet with a palette knife and roll them up over the handle of a greased wooden spoon # Slip off and allow to cool # Fill with whipped cream flavoured with a small ammount of brandy
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Brandy Snaps
These are lacy, British teatime favorites. Fill the cookies just before serving so that they remain crisp.
1/2 cup butter or margarine
1/2 cup dark corn syrup
1/3 cup packed brown sugar
2 teaspoons brandy
3/4 cup allpurpose flour
1/2 teaspoon ground ginger
1 cup chilled whipping cream
2 tablespoons confectionersâ?? sugar
1 tablespoon brandy
Preheat oven to 350 degrees F.
Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat. Stir in 2 teaspoons brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by teaspoonsful about 5 inches apart onto lightly greased cookie sheets. Bake until cookies spread into 3 or 4inch rounds and are golden brown, 6 to 8 minutes.
Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, roll each cookie around greased handle of wooden spoon; slip from spoon and place on wire racks. If cookies become too crisp to roll, return to oven to soften about 1 minute.
Beat whipping cream and confectioners' sugar in chilled bowl until stiff; fold in 1 tablespoon brandy. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.
Makes about 30. Store unfilled cookies in an airtight container.
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