Brandy Snaps
A classic British crisp biscuit made with golden syrup, rolled into a cylindrical shape while still hot after baking. The texture is crisp with a brandy aroma.
Ingredients
all-purpose flour
3/4 cup
ground ginger
1/4 teaspoon
ground cinnamon
1/4 teaspoon
salt
pinch
unsalted butter (cut into small pieces)
1/2 cup (1 stick)
Lyle's Golden Syrup (unsulphured molasses can be substituted)
1/3 cup
granulated sugar
1/2 cup
brandy
1 tablespoon
Instructions
1
Preheat the Oven
Position two racks near the center of the oven and preheat to 325°F. Lightly grease two baking sheets.
2
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, ginger, cinnamon, and salt. Set aside.
3
Make the Syrup Mixture
In a medium heavy-bottomed saucepan, combine the butter, syrup or molasses, and sugar. Heat over medium heat until just barely simmering, stirring occasionally, until the butter is melted and the mixture is smooth. Let the mixture boil for 30 seconds. Remove from the heat and stir in the flour mixture until smooth. Stir in the brandy.
4
Bake
Drop the batter onto the baking sheets using 2 level teaspoons per cookie, spacing them at least 4 inches apart (you can fit 6 on a large sheet). Bake both sheets at the same time for 7 to 9 minutes, until bubbly and pale golden. Cool on the sheets for 2 minutes.
5
Shape
Using a metal spatula, carefully transfer one cookie at a time to the work surface, right-side down. Quickly roll the hot cookie around the handle of a wooden spoon. Slide it off the spoon and place on a cooling rack to cool until completely set. (If the cookies harden before you can roll them, briefly return them to the oven to soften.)
