Brandy Snaps
Crisp tubular cookies that can be eaten filled or filled with your favorite filling - typically a brandied whipped cream during Christmas time. A British favorite.
Yield
4 servingsPrep
20 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
golden syrup
|
* |
| 3 ½ | ounces |
sugar, superfine
|
|
| 4 | ounces |
butter
|
|
| 3 ½ | ounces |
all-purpose flour
sifted |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
golden syrup
|
* |
| 101.2 | ml/g |
sugar, superfine
|
|
| 115.6 | ml/g |
butter
|
|
| 101.2 | ml/g |
all-purpose flour
sifted |
|
| 5 | ml |
ginger
ground |
|
| 1 | each |
lemon zest
grated |
*
|
| 5 | ml |
lemon juice
|
|
Directions
Add the corn syrup, sugar, and butter into a heavy saucepan and warm over low heat, stirring, until the sugar has dissolved and the butter melted.
Remove from the heat and add in the flour, ginger, and lemon rind. Add the lemon juice or substitute with brandy and mix well.
Drop by the teaspoonful of the mixture 3 inches apart onto well-greased baking sheets. It is a good idea to use parchment paper or a non-stick baking mat for easier removal and tube rolling.
Only bake 4 or 5 at a time.
Bake in a pre-heated moderate oven at 325℉ (160℃) for 10 minutes or until golden brown.
Remove from the oven and roll around the greased handle of a wooden spoon whilst hot, do not allow them to cool as the snaps will become hard and impossible to roll.
If they cool too quickly and become too brittle to roll into tubes, reheat in the oven for a minute or two.
To make the hollow logs, my mother wrapped the just-baked dough around #2 pencils.
