Brandy Snaps

These are lacy, British tea-time favorites. Fill the cookies just before serving so that they remain crisp.


  • 1/2 cup butter or margarine
  • 1/2 cup dark corn syrup
  • 1/3 cup packed brown sugar
  • 2 teaspoons brandy
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1 cup chilled whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 tablespoon brandy


  1. Heat oven to 350 degrees F.
  2. Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat.
  3. Stir in 2 teaspoons brandy.
  4. Mix flour and ginger; gradually stir into syrup mixture.
  5. Drop dough by teaspoonsful about 5 inches apart onto lightly greased cookie sheets.
  6. Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.
  7. Cool cookies 1 to 3 minutes before removing from cookie sheets.
  8. Working quickly, roll each cookie around greased handle of wooden spoon; slip from spoon and place on wire racks. If cookies become too crisp to roll, return to oven to soften about 1 minute.
  9. Beat whipping cream and confectioners' sugar in chilled bowl until stiff; fold in 1 tablespoon brandy.
  10. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.
  11. Store unfilled cookies in an airtight container.

Yield: about 30

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