The art of making brandy snaps is in the speed. You must work quickly or they will harden and crack. If they cool too much, warm them up in a 350 degrees Fahrenheit oven for a few minutes.
Sift flour and ground ginger together and set aside.
Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.
Place butter, syrup, and brown sugar in a small saucepan and stir over low heat until butter is melted and sugar is dissolved.
After removing from heat, add the sifted flour and ground ginger. Stir until just combined.
Using two teaspoons of mixture for each brandy snap, drop mixture onto prepared cookies sheets about 5-inches apart.
Bake for 5 minutes or until lightly brown. Leave the cookies on their baking sheet for 30 seconds before lifting one off and wrap it around the handle of a wooden spoon. Repeat the procedure to use all the mixture. Make sure that the baking sheet is completely cool before depositing mixture.
This recipe makes about a dozen delicate, crunchy, delicious brandy snaps.
