Brandy Snaps

1. 1

   Preheat oven to 350F.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   In a small bowl, combine flour and ginger with a whisk.

4. 4

   Melt butter in a small saucepan over medium heat.

5. 5

   Add sugar and golden syrup; cook, stirring with a wooden spoon, until sugar is dissolved.

6. 6

   Remove from heat; stir in flour mixture.

7. 7

   Drop six even tablespoons of batter onto prepared baking sheet, about 2 inches apart.

8. 8

   Bake until flat and golden brown, about 10 minutes, rotating halfway through.

9. 9

   Let cookies cool until slightly firm, about 2 minutes; immediately wrap them, one at a time, around a wide round whisk handle (about 3/4-inch wide); let set 30 seconds.

10. 10

    Transfer from whisk handle to a wire rack to cool.

11. 11

    Repeat with remaining batter.

12. 12

    If cookies get too cool to shape, return them to the oven for a few seconds until they soften.

13. 13

    Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.