Brandy Snaps

1. 1

   Preheat oven to 300 degrees.

2. 2

   Heat the butter, corn syrup and sugar in the top half of a double boiler over low heat.

3. 3

   Stir constantly until the sugar dissolves and the mixture is smooth.

4. 4

   Remove from heat and stir in the flour, brandy and ginger until smooth.

5. 5

   Drop rounded teaspoons of the batter about four inches apart on a well-greased baking sheet.

6. 6

   Bake, four or five at a time, until the snaps spread into circles and turn a golden brown (this takes about six to eight minutes).

7. 7

   Allow the snaps to cool slightly and then loosen then from the baking sheet with a knife or spatula.

8. 8

   Working quickly, put them one at a time in the palm of your hand and place a greased wooden handle over the center of the snap.

9. 9

   Wrap the snap around the handle to form a cylinder.

10. 10

    Hold in place until set, then slide the snap onto a rack.

11. 11

    Repeat until all the snaps are finished.

12. 12

    If the snaps become too stiff to roll, return the baking sheet briefly to the oven so that they can soften up.

13. 13

    Whip the cream until stiff and fill each snap with cream at both ends.

* Per serving · 4 servings · Values may vary.

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