Brandy Snaps

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.

Brandy Snaps

All purpose flour ¼ cup
Ground ginger 1½ tsp
Unsalted butter 2 oz.
Golden Syrup 2 Tbsp
Light brown sugar, firmly packed 1/3 cup

  • Sift flour and ground ginger together and set aside.

  • Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.

    Melting butter, syrup, and brown sugar

  • 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 cookie, drop mixture onto prepared cookies sheets about 5-inches apart.

    Shaping brandy snaps

  • 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.

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