Brandy Snaps(Yields 10 Dozen Cookies) – a delicious recipe with flour, sugar, ground ginger, molasses, butter, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 275u00b0.
2
Sift flour, sugar and ginger together twice.
3
Boil the molasses
4
in a deep saucepan.
5
Remove from heat and stir in melted butter.
6
While stirring, add the sifted ingredients and mix to a smooth batter.
7
Drop from a tablespoon onto a greased cookie sheet, spacing at least 3-inches apart. Bake at 275u00b0 for approximately 15 minutes or until edges start to brown.
8
Remove from oven and pan immediately and roll each cookie around handle of large wooden spoon or broom handle until cookie is shaped like a cigarette.
9
Cool shaped cookies on wire rack. Combine whipped cream, brandy and grated sweet chocolate and fill the cooled cookies.
10
Store in a tightly closed container in refrigerator or freeze until needed.
11
Remove from freezer approximately 10 minutes before serving.
1314
kcal
Calories
67
g
Fat
165
g
Carbs
14
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 c. sifted all-purpose flour, 1 c. granulated sugar, 2 tsp. ground ginger, 2/3 c. molasses, and more.
Yes, Brandy Snaps(Yields 10 Dozen Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
