Brandy Snaps

Recipe by Cheryl E
READY IN: 22mins




  • Preheat oven to 325°F.
  • In a saucepan melt butter, sugar and molasses, stirring until butter is dissolved.
  • Cool slightly.
  • Sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla.
  • Drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie) sheet.
  • Bake for 6-8 minutes.
  • Remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon (if they cool before they are rolled, return to the oven for a few moments) let cool. (These can be stored in a airtight tin container until ready to be used).
  • Just before serving fill cooled brandy snaps with the whipped cream,preferably.
  • Piping the cream through a pastry bag fitted with a star tube.