Best 2 Brandy Snaps Recipes

BRANDY SNAPS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a small bowl, combine flour and ginger with a whisk. Melt butter in a small saucepan over medium heat. Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved. Remove from heat; stir in flour mixture.
• Using a 2/3-ounce ice cream scoop, drop three level scoops of batter onto prepared baking sheets, about 2 inches apart. Bake until flat and golden brown, about 10 minutes, rotating halfway through.
• Remove from oven and let cookies cool just slightly until firm, about 2 minutes; place each cookie over an inverted drinking glass or wrap around the handle of a whisk, using your hands to press and gently shape. Let set 30 seconds. Transfer to a wire rack to cool. Repeat process with remaining batter.

BRANDY SNAPS

Steps:

• In mixing bowl combine brown sugar, butter, molasses, and 1 T. brandy; mix well. Stir together flour, ginger, 1/2 t. nutmeg and salt; stir into butter mixture. Drop batter by level tablespoonfuls 5" apart onto lightly greased cookie sheet. (Bake only 3 at a time; batter will spread to circles 4-5" in diameter). Bake in 350 oven for 6-7 min. Let cool about 2 min. on cookie sheet. Remove one at a time while still warm with a wide metal spatula and immediately shape into a cone (step 1). (If cookies cool and become hard before they are shaped, reheat in oven for 30 sec.). Place cookies, seam-side down, on wire rack; cool. Store in airtight container. Just before serving, beat whipping cream, powdered sugar and 1 T. brandy on high speed of electric mixer just till stiff peaks form. Spoon into pastry bag with star tip. Pipe whipped cream into each Brandy Snap (step 2). Sprinkle whipped cream with grated chocolate or nutmeg. Serve immediately.