Sweet buttery Brandy Snaps
Featured Pinch Tips Video
- 1/2 c
- 1/3 c
- brown sugar light or dark packed
- 1/2 c
- dark corn syrup
- 2 tsp
- brandy, vanilla, or lemon juice
- 1/2 tsp
- ground ginger
- 3/4 c
- buttered round spoon handle or other round utensil
- ramekins for molding tiny bowls for ice cream
- 1 Tbsp
- brandy or vanilla
- 3 Tbsp
- powdered sugar
- 1 c
- whipping cream
- vanilla ice cream optional to serve in brandy snap bowls
1Heat oven to 350 degree's.
Line a large sheet pan with parchment paper or grease well.Parchment works better.
4Drop 3 -4 teaspoons full of mixture on to sheet pan. Space 3-4 inches apart. Do not bake more than that at a time. They will run together. Bake 5-8 minutes until golden brown. Cool no more than minute. Pick up a cookie and wrap around handle and slide off. Place on rack to cool.,work quickly. You can lay over small ramekins to make bowls as well.
5If cookie gets to hard before you wrap it around handle. Place it back in oven for a minute to soften and try again.Place in covered container until ready to fill. You can make these a couple of days ahead of filling them. To fill
Beat cream and powdered sugar in a chilled bowl until stiff. Fold in the Brandy.