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Brandy Snaps


These are lacy, British tea-time favorites. Fill the cookies just before serving so that they remain crisp.



  1. Heat oven to 350 degrees F.
  2. Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat.
  3. Stir in 2 teaspoons brandy.
  4. Mix flour and ginger; gradually stir into syrup mixture.
  5. Drop dough by teaspoonsful about 5 inches apart onto lightly greased cookie sheets.
  6. Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.
  7. Cool cookies 1 to 3 minutes before removing from cookie sheets.
  8. 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.
  9. Beat whipping cream and confectioners' sugar in chilled bowl until stiff; fold in 1 tablespoon brandy.
  10. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.
  11. Store unfilled cookies in an airtight container.

Makes about 30.


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