Brandy Snaps

Name: Brandy Snaps
Total time: 25 min
Yield: 15 snaps
Cuisine: british
Ingredients: 2 ounces butter; 4 tablespoons light corn syrup; 6 tablespoons sugar; 1/2 cup flour; 1 teaspoon brandy; 1/2 teaspoon ground ginger; 1 cup heavy cream

Recipe from Jane Garmey

Adapted by Moira Hodgson

Total Time: 25 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; CHRISTMAS IS A TIME WHEN CHLDREN CAN GET INTO THE ACT

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Ingredients

Yield:15 snaps

2ounces butter
4tablespoons light corn syrup
6tablespoons sugar
½cup flour
1teaspoon brandy
½teaspoon ground ginger
1cup heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 300 degrees.
Step 2
Heat the butter, corn syrup and sugar in the top half of a double boiler over low heat. Stir constantly until the sugar dissolves and the mixture is smooth. Remove from heat and stir in the flour, brandy and ginger until smooth.
Step 3
Drop rounded teaspoons of the batter about four inches apart on a well-greased baking sheet. Bake, four or five at a time, until the snaps spread into circles and turn a golden brown (this takes about six to eight minutes).
Step 4
Allow the snaps to cool slightly and then loosen then from the baking sheet with a knife or spatula. Working quickly, put them one at a time in the palm of your hand and place a greased wooden handle over the center of the snap. Wrap the snap around the handle to form a cylinder. Hold in place until set, then slide the snap onto a rack. Repeat until all the snaps are finished. If the snaps become too stiff to roll, return the baking sheet briefly to the oven so that they can soften up.
Step 5
Whip the cream until stiff and fill each snap with cream at both ends.