Brandy Snap Cookies

Raise your hand if you love Brandy Snaps!!

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I usually get this response when I ask my friends or family to try my homemade brandy snaps all due to the fact that they’re not really a popular treat here in the U.S. In fact I don’t recall any bakery or cookie shop selling them here in the states (or none I have visited).  They are, however, usually sold in restaurants as desserts of course some are filled with creams, sauces, fruits, ice cream etc.  They can be molded and shaped in various ways to create a beautiful plated dessert.

Here is what you’ll need to get started:

  • Unsalted Butter – 4oz – 120g (1 stick of butter)
  • Granulated Sugar – 4oz – 120g
  • Corn Syrup – 2.5 fl oz. – 75ml
  • Brandy (optional) – 1 fl. oz – 30ml
  • Salt – .05 oz – 1/4 teaspoon 
  • lemon juice – .14 oz – 2 teaspoons
  • Ground ginger – .14 oz – 2 teaspoons
  • All-purpose flour – 4oz – 120g
  • Unsweetened cocoa powder (optional if you want these to be chocolate) – 3-4 teaspoons
  • Silicone baking mat for the cookies to bake on

Combine the butter, sugar and syrup in a saucepan on low or medium heat. DO NOT BOIL THE MIXTURE.  You want the sugar to dissolve NOT crystalize.

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Once all ingredients are melted remove from the stove/heat.

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Add the Brandy, salt, lemon juice and ginger and combine.  Slowly stir in flour. The consistency will be thicker once all ingredients have been combined yet should still pour smoothly from your spatula or wooden spoon.

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You can use a piping bag however I just used a spoon and measured out teaspoon amounts to spread my cookies out on my silicone mat.  Make sure there is enough space between the batter/mixture as these cookies will spread out while baking.

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Bake at 350F (180C) until cookies are golden brown, about 9 minutes.

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This is where you need to work fast because the cookies will get hard fast.  HELPFUL HINT: If they do get hard while you are shaping them just put back in the oven for about a minute.  You can shape and mould these cookies into little cups or bowls.  I used the back of my donut hole pan to create a bowl like shape. I also made a few shaped like a cannoli.

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This is where you can now fill your cookies with anything you’d like! I’ve seen them filled with ice cream, Crème Chantilly, fruits, etc. I filled my brandy snaps with strawberries covered in mint syrup. Or you can make chocolate whip cream to add as well!  I serve mine various ways (see below).

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A light crispy yet delicious treat!

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5 thoughts on “Brandy Snap Cookies

  1. Oh man, you’ve cot me. The best of best, cannot wait to try these out.I am following your blog and would like to know if you may be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at:
    https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments of this post, with a link to your recipe, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

    Liked by 1 person

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