1 1/2 cups butter
1 1/2 cups sugar
1 cup molasses or golden syrup
4 tsp ginger
3 cups flour, sifted
2 Tbsps. Brandy, optional
Preheat oven to 300° F. Butter cookie sheet or use parchment paper over cookie sheet.
Over medium low heat blend together butter, sugar and molasses, stirring constantly. Stir in powdered ginger, remove from heat, and add Brandy if using and sifted flour, a little at a time.
Drop batter by teaspoon onto prepared cookie sheet, 6 inches apart. Bake 12 minutes, or until they are nicely browned. Remove from the pan immediately with a spatula and roll the wafers over a wooden stick or the handle of a wooden spoon. Or, if preferred, shape into bowls or cones. Store the brandy snaps in airtight containers.
Variation: 1 1/2 teaspoons grated lemon rind may be added to batter with ginger.
Molasses will give a darker color to the brandy snaps
Golden syrup will give a lighter color to the brandy snaps
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks
From → Uncategorized