Brandy Snaps – a delicious recipe with butter, sugar, dark molasses, flour, salt, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325u00b0F.
2
In a saucepan melt butter, sugar and molasses, stirring until butter is dissolved.
3
Cool slightly.
4
Sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla.
5
Drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie) sheet.
6
Bake for 6-8 minutes.
7
Remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon (if they cool before they are rolled, return to the oven for a few moments) let cool. (These can be stored in a airtight tin container until ready to be used).
8
Just before serving fill cooled brandy snaps with the whipped cream,preferably.
9
Piping the cream through a pastry bag fitted with a star tube.
563
kcal
Calories
45
g
Fat
39
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter, 1/2 cup sugar, 1/3 cup dark molasses, 1/2 cup flour, and more.
Yes, Brandy Snaps falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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