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Ingredients
| salted butter: 1/2 cup |
| granulated sugar: 1/2 cup |
| molasses: 1/3 cup |
| all-purpose flour (unsifted): 1/2 cup |
| salt: 1 dash |
| ground ginger: 1 tsp |
| lemon juice: 1 tsp |
| vanilla extract: 1/2 tsp |
| heavy whipping cream (fluid): 1 cup (whipped) |
Brandy Snaps
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
7 min -
Servings
20 serving(s)
Tags
- Preheat oven to 325°F.
- In a saucepan melt butter, sugar and molasses, stirring until butter is dissolved.
- Cool slightly.
- Sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla.
- Drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie) sheet.
- Bake for 6-8 minutes.
- Remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon (if they cool before they are rolled, return to the oven for a few moments) let cool. (These can be stored in a airtight tin container until ready to be used).
- Just before serving fill cooled brandy snaps with the whipped cream,preferably.
- Piping the cream through a pastry bag fitted with a star tube.