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Brandy Snaps Recipe
|Brown sugar||1⁄4 Cup (4 tbs) (packed)|
|Dark corn syrup||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon (unsalted)|
|Vegetable oil||2 Tablespoon (preferably canola oil)|
|Ginger||1⁄4 Teaspoon, ground|
|Cinnamon||1⁄4 Teaspoon, ground|
|All purpose white flour||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1034 Calories from Fat 481
% Daily Value*
Total Fat 55 g84%
Saturated Fat 19.4 g96.8%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 133.3 mg5.6%
Total Carbohydrates 138 g45.9%
Dietary Fiber 1.3 g5%
Sugars 77.3 g
Protein 2 g5%
Vitamin A 15.1% Vitamin C 0.18%
Calcium 5.8% Iron 10.4%
*Based on a 2000 Calorie diet
Coat a baking sheet with nonstick cooking spray.
In a medium-sized saucepan, combine brown sugar, corn syrup, brandy, butter, oil, molasses, ginger and cinnamon.
Bring to a boil over medium heat and boil for 1 minute.
Remove from heat; cool for 1 minute.
Whisk in flour until smooth.
Drop heaping teaspoons of batter (about 5 per sheet) 4 inches apart onto the prepared baking sheet.
Bake for 6 to 8 minutes or until golden brown, and lacy holes have formed.
Cool for about 1 minute.
With a metal spatula, remove the cookies from the baking sheet and immediately wrap them around a wooden spoon handle.
(If the cookies become too firm to shape, return them to the oven to soften.) When the cookies are firm, transfer to wire racks.
Continue until all the batter is baked.