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    Brandy Snaps


    Source of Recipe


    Grand Diplome Cooking Course


    Recipe Introduction


    Makes about 20 brandy snaps; 1 cup heavy cream, whipped, should fill 20.


    List of Ingredients


    • 1/2 cup butter
    • 1/2 cup sugar
    • 1/3 cup dark molasses
    • 1/2 cup flour
    • pinch of salt
    • 1 tsp. ground ginger
    • 1 tsp. lemon juice
    • 1/2 teaspoon vanilla


    Instructions


    1. Set oven to 325. In a sauce pan melt butter, sugar and molasses, stirring until butter is disolved. Cool slightly.
    2. Sift flour with salt and ginger into the mixture, and stir well, adding lemon juice and vanilla.
    3. Drop the mixture a teaspoon at a time at least 4 inches apart on a well greased baking sheet.
    4. Bake in heated oven for 7-8 minutes or until brown. Remove cookies from sheet wiht a sharp knife. Turn over and roll around the handle of a wooden spoon. If they cool before all are rolled, return to the oven for a few moemnts.
    5. Store cooled snaps in an airtight tin and just before serving, fill with whipped cream.
 

 

 

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