• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

English Gingered Brandy Snaps

  • Recipe Submitted by on

Category: Cookies

 Ingredients List

  • 1/4 c Butter or margarine
  • 1/8 ts Ground nutmeg
  • 1/4 c Sugar
  • 1 tb Brandy
  • 2 tb Light corn syrup
  • 1 ts Molasses
  • 1/2 c All purpose flour
  • 1/2 ts Ground ginger
  • Filling
  • 1 c Whipping cream, whipped
  • 1 tb Sugar


Combine butter, sugar, corn syrup, and molasses in a medium saucepan. Heat
mixture over medium heat just until butter is melted. Combine flour, ginger
and nutmeg in a small bowl. Stir this mixture into the butter mixture. Stir
in the brandy. Drop the mixture by teaspoonfuls 6 inches apart on greased
cookie sheets. Bake at 350F 8 to 10 minutes. Let cool for 30 seconds. Ease
cookies off the cookie sheets with a spatula; then immediately roll loosely
around a 6-inch tapered metal tube with the upper surface of each brandy
snap on the outside. Cool on wire racks. Shortly before serving, whip
cream, add sugar, and mix well. Using a pastry bag fined with a star tip,
fill the cavity in the rolled brandy snap from each end.

Note: If brandy snaps begin to harden before they are rolled, return them
to the oven for 30 seconds to soften them.

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