Serves 25 Brandy Snaps
4 oz. butter
1/2 cup sugar
1/2 cup corn syrup
1/2 tsp (or more, to taste) ground ginger
1/3 cup all‐purpose flour
3 Tablespoons brandy
1 pint whipped cream
In a pot combine BUTTER, SUGAR, CORN SYRUP, GROUND GINGER. Stir over heat until well mixed.
Cool for 10 minutes. Add FLOUR and blend into mixture. Pour mixture by spoonfuls into flat greased pan
3 to 4 inches apart. Bake at 350F until snaps flatten. Remove carefully with spatula and, when slightly
cooled. Roll up into a tube. Combine: BRANDY with WHIPPED CREAM. Stuff tubes with whipped cream
using a pastry bag.
Notes and Instructions