Brandy Snaps

“The first time I made Brandy Snaps was purely by accident since I added the wrong amount of flour and my cookies spread like wild fire on the pan and turned into delicate pieces of flat lace. I wasn’t sure if I should serve them or dump them. . .but when I tasted them I thought they were delicious and quite pretty on a plate. That was nearly 30 years ago and have since discovered there was a name for my mistake. These little lacy cookies can be left flat or made into these pretty little cases that hold a perfect bite of whipped cream.”
  • 2 tablespoons sugar
  • 2 tablespoons white corn syrup
  • 1/4 cup butter
  • 2 teaspoons brandy or alternately 1 teaspoon vanilla
  • 1/4 cup flour
  1. Preheat oven to 350.
  2. Line two cookie sheets with parchment paper.
  3. Put the sugar, corn syrup and butter into a small saucepan and stir.
  4. Stirring to avoid the sugar from burning. .heat over medium heat until it is bubbling.
  5. Beat in flour and flavorings until smooth.
  6. You will only make 6 cookies per cookie sheet. One teaspoon of batter per cookie.
  7. Watch the cookies closely. ..they will turn from caramel colored to dark brown very quickly. Aim to have them a nice caramel color.. ..about 6 minutes.
  8. Remove the pan from the oven. .wait a few seconds and then roll one at a time over a wooden spoon handle. . .and then remove to cool on a rack.
  9. Repeat until they are all rolled. You will have to work quickly. If they become too hard . .put them back in the oven for half a minute.
  10. Once cool. ..use a pastry bag with a thick tip to fill with sweetened whipped cream that has been stablized with wipping cream stablilzer. .and chill until serving. Don’t fill more than an hour before serving. Preferably, have the cream in the pastry bag ready to fill them and do that just before serving
  11. The remaining lacy shells or cookies keep well in a airtight container for several days.
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2 Responses to Brandy Snaps

  1. Jenny says:

    well those look delicious!

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