Brandy Snaps

I recently invited some friends for a "proper" Afternoon Tea.  I served the obligatory cucumber sandwiches and smoked salmon sandwiches along with shrimp salad rolls, scones with butter and raspberry jam, mini lemon meringue tarts, fresh fruit and Brandy Snaps.  I don't think any of the women there had tasted Brandy Snaps before and they were the hit of the afternoon.  I'm happy to share the recipe with you.

Brandy Snaps


¼ cup light corn syrup
¼ cup molasses
½ cup butter
1 cup flour
⅔ cup granulated sugar
1 teaspoon ground ginger
2 teaspoons brandy

  1. Preheat oven to 300°.
  2. Heat the syrup and molasses to boiling. Remove from heat and add butter.
  3. Combine the flour, sugar and ginger. Add gradually, while stirring to molasses mixture. Mix well. Add brandy.
  4. Drop by half-teaspoonfuls three inches apart on a greased cookie sheet. Bake ten minutes or until large bubbles have subsided.
  5. Remove from oven, loosen one cookie at a time and roll over handle of a wooden spoon. Slip off carefully. Serve filled with whipped cream.

Variation:  Drop by rounded tablespoonfuls onto cookie sheets for cookie "baskets".
Use a large cookie sheet and make two at a time. Bake at 325° for 10 to 12 minutes. Remove from oven, allow to set for a moment or two and drape over inverted custard cups. Let sit until crisp.

Cautions:      Do not attempt to make these on a humid day!
Do not fill with cream until an hour or so before you are ready to serve - they will dissolve.


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