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Ginger Brandy Snaps
These classic ginger brandy snaps are thin, crisp cookies rolled into delicate cylinders. The batter is cooked briefly on the stove before baking, creating a rich caramel base that hardens into a satisfying crunch. Flavored with fresh ginger and a splash of brandy, they make an elegant addition to holiday dessert platters. Serve them on their own or alongside a cup of hot tea.
Ingredients
- 4 tbsp [55 g] unsalted butter
- 1 cup [100 g] firmly packed light brown sugar
- 1 / 4 cup [60 ml] light corn syrup
- 1 / 2 tsp grated fresh ginger
- 1 cup [140 g] sifted all-purpose flour
- 1 / 2 tsp brandy
Instructions
- 1Preheat the oven to 350°F [180°C] and lightly grease a baking sheet. Set aside a wooden spoon with a long, round handle to shape the warm cookies later.
- 2Prepare your workspace and gather your ingredients so you can move quickly once the cookies finish baking.
- 3Place a large, heavy saucepan over medium heat and add the butter, brown sugar, corn syrup, and fresh ginger. Stir the mixture occasionally for about 2 minutes until the butter and sugar melt completely.
- 4Take the saucepan off the heat. Stir in the sifted all-purpose flour and brandy until you have a medium-thick batter.
- 5Drop a heaping teaspoon of the batter onto the greased baking sheet. Use the back of your spoon to spread the batter out into a 3-inch [7.5 cm] circle.
- 6Continue dropping and spreading the batter, leaving at least 2 inches [5 cm] of space between each circle. Bake only four cookies per batch so you have time to roll them while they are still hot.
- 7Place the baking sheet in the center of the oven and bake for 12 to 15 minutes, just until the edges begin to firm up. Take the pan out of the oven.
- 8Work quickly with a spatula to lift one hot cookie off the baking sheet. Wrap it tightly in a spiral around the round handle of your wooden spoon.
- 9Allow the wrapped cookie to cool on the handle for 20 seconds. Slide the shaped cylinder off the spoon and transfer it to a wire rack to finish cooling.
- 10Reheat the baking sheet in the oven for 1 minute if the flat cookies become too brittle to roll.
- 11Shape the reheated cookies immediately. Repeat the baking and rolling process with the remaining batter, applying more grease to the pan as needed.
- 12Keep the completely cooled snaps in an airtight container at room temperature for up to 1 week.