Side Pannel
English Gingered Brandy Snaps
English Gingered Brandy Snaps
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
Tweet