sweet buttery brandy snaps

Name: Sweet buttery Brandy Snaps
Prep time: 10 min
Cook time: 5 min
Yield: 3
Cuisine: English
Ingredients: 1/2 cup(s) butter; 1/3 cup(s) brown sugar light or dark packed; 1/2 cup(s) dark corn syrup; 2 teaspoon(s) brandy, vanilla, or lemon juice; 1/2 teaspoon(s) ground ginger; 3/4 cup(s) flour; - buttered round spoon handle or other round utensil; - ramekins for molding tiny bowls for ice cream; ## FILLING; 1 tablespoon(s) brandy or vanilla; 3 tablespoon(s) powdered sugar; 1 cup(s) whipping cream; - vanilla ice cream optional to serve in brandy snap bowls

(1 RATING)

49 Pinches 8 Photos

Nor Mac

Northern, MA

Updated on Dec 13, 2014

I have had this recipe for a long time. It is from a cook book that was my Mom's. Brandy Snaps are an old time favorite that have been around for ages. They are very easy to make. It is a very crisp delicate buttery, and sweet Canolli looking cookie. They are filled with whipped cream, and much smaller than a Canolli. They are very light, and not filling at all. I enjoy these very much. You may also drape them over Ramekins to mold in to bowls. They are great filled with vanilla ice cream. The cookies are nice for a special occasion, or a nice addition to your holiday desserts. Enjoy!!

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Brandy snap and Brandy Snap ice cream cup

prep time 10 Min

cook time 5 Min

method Bake

yield 3 Dozen

Ingredients

1/2 cup butter
1/3 cup brown sugar light or dark packed
1/2 cup dark corn syrup
2 teaspoons brandy, vanilla, or lemon juice
1/2 teaspoon ground ginger
3/4 cup flour
- buttered round spoon handle or other round utensil
- ramekins for molding tiny bowls for ice cream
FILLING
1 tablespoon brandy or vanilla
3 tablespoons powdered sugar
1 cup whipping cream
- vanilla ice cream optional to serve in brandy snap bowls

How To Make sweet buttery brandy snaps

Step 1

Heat oven to 350 degree's. Line a large sheet pan with parchment paper or grease well.Parchment works better.

Step 2

In a saucepan place the butter, brown sugar, and Corn syrup. Heat on medium while stirring constantly. Bring to a boil. Remove from heat while stirring.cool for 5 minutes.
Step 3

Mix the flour, and ginger together. Add the brandy to butter mixture. Stir well. Add the flour mixture. Stir well to combine until smooth and no lumps.
Step 4

Drop 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.
Step 5

If 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.
Step 6

Fill snaps with cream in a pastry bag, or fill large zip lock bag and snip corner of bag. Place tip in cookie end. Squeeze until cream comes out other end. Repeat until done. Optinal : make bowls and fill with Vanilla ice cream with Caramel or Butterscotch sauce. serve and enjoy.
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