English Gingered Brandy Snaps Recipe
These English Gingered Brandy Snaps taste delicious ! Try these cream filled brany bakes for dessert ! Your suggestions for these English Gingered Brandy Snaps are welcome !
Ingredients
1/4 cup butter or margarine
1/4 cup sugar
2 tablespoons light corn syrup
1 teaspoon molasses
1/2 cup all-purpose flour
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon brandy
Filling:
1 cup whipping cream, whipped
1 tablespoon sugar
Directions
1. Combine butter, sugar, corn syrup, and molasses in a medium saucepan. Heat mixture over medium heat just until butter is melted.
2. Combine flour, ginger, and nutmeg in a small bowl. Stir this mixture into the butter mixture. Stir in the brandy.
3. Drop the mixture by teaspoonfuls 6 inches apart on greased cookie sheets.
4. Bake at 350°F 8 to 10 minutes. Let cool for 30 seconds. Ease cookies off the cookie sheets with a spatula; then immediately roll loosely around a 6-inch tapered metal tube with the upper surface of each brandy snap on the outside. Cool on wire racks.
5. Shortly before serving, whip cream, add sugar, and mix well. Using a pastry bag fitted with a star tip, fill the cavity in the rolled brandy snap from each end.
2. Combine flour, ginger, and nutmeg in a small bowl. Stir this mixture into the butter mixture. Stir in the brandy.
3. Drop the mixture by teaspoonfuls 6 inches apart on greased cookie sheets.
4. Bake at 350°F 8 to 10 minutes. Let cool for 30 seconds. Ease cookies off the cookie sheets with a spatula; then immediately roll loosely around a 6-inch tapered metal tube with the upper surface of each brandy snap on the outside. Cool on wire racks.
5. Shortly before serving, whip cream, add sugar, and mix well. Using a pastry bag fitted with a star tip, fill the cavity in the rolled brandy snap from each end.
