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1
Preheat the oven to 300 degrees.
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2
Have ready three glass ramekins or custard cups measuring about four and one-half inches wide and two inches deep.
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3
Combine the butter, sugar, molasses, ginger, cinnamon and orange rind in a saucepan and bring to the boil.
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4
Remove from the heat and stir in the flour, using a wire whisk.
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5
Add the Cognac and stir.
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6
Blend until smooth.
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7
Set the saucepan in a basin of simmering water to prevent hardening as you work.
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8
Drop the mixture, one full tablespoon at a time, onto an ungreased baking sheet.
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9
Space the tablespoons at wide intervals, remembering that they spread considerably as they bake.
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10
Prepare only three snaps at a time because the snaps harden fast once they are removed from the oven and they are difficult to remove.
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11
Put the snaps in the oven and bake 14 minutes.
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12
When the snaps are removed from the oven, let them cool for a second or so.
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13
Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely.
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14
Quickly place the snap inside one of the ramekins and press down to mold into cup shapes.
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15
Let cool.
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16
If the snaps become impossible to scrape off, return the baking sheet briefly to the oven.
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17
Continue preparing and baking the snaps until all the mixture is used.
