Classic Brandy Snaps

Directions

Line a cookie sheet with aluminum foil and grease the foil (use new foil for each batch). Alternatively, if you have one, use a Silpat (or similar) baking mat. You may also have some luck with parchment paper.

Set the prepared cookie sheet aside. Chill a mixing bowl for the cream filling in the refrigerator—preheat oven to 350℉ (180℃).

In a large bowl, blend together the brown sugar, melted butter, corn syrup, and brandy.

Stir in the flour, ginger, and nutmeg.

Drop the batter from a level teaspoon 3 inches apart onto the prepared cookie sheet. Only bake 4 or 5 cookies at a time. You will need time to wrap the cookies, and they will spread.

Bake for 5 to 6 minutes until bubbly and deep golden brown.

Cool cookies on the cookie sheet for up to 2 minutes or until set but still pliable

Quickly remove each cookie, one cookie at a time, and place it upside down on a heatproof surface. Work carefully but quickly.

IMMEDIATELY roll each cookie around a metal cone, the greased handle of a wooden spoon, or even a #2 pencil and cool completely on a wire rack.

(If cookies harden before you can shape them, you can reheat for about 1 minute to soften.)

Repeat until all cookies have been formed into logs or cones.

Combine the filling ingredients in the chilled bowl and beat with chilled beaters on low speed until stiff peaks form.

Before serving, spoon filling into a pastry bag fitted with a large star tip and pipe the filling into the cookies.