Classic Brandy Snaps
Brandy snaps are a popular delightful British Christmas cookie. Crispy golden tubes filled with a brandied whipped cream. What's not to love. 9
light corn syrup
heavy whipping cream
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.
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.