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Epicurious

Brandy Snaps

You may substitute dark corn syrup for the golden syrup, but the flavor will vary slightly. If the cookies get too cool to shape, return them to the oven for a few seconds until they soften.

Recipe information

  • Yield

    Makes 18

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon ground ginger
5 tablespoons unsalted butter
1/3 cup sugar
1/4 cup golden syrup

Preparation

  1. Step 1

    Preheat the oven to 350°F. Combine the flour and ginger with a whisk. Melt the butter in a small saucepan over medium heat. Add the sugar and golden syrup; cook, stirring with a wooden spoon, until the sugar is dissolved. Remove from heat; stir in the flour-ginger mixture.

    Step 2

    Line a rimmed baking sheet with a Silpat (a French nonstick baking mat) or parchment. Drop 6 even tablespoons batter on the Silpat about 2 inches apart; place in the oven. Bake until flat and golden brown, about 10 minutes.

    Step 3

    Let the cookies cool 2 minutes, until slightly firm; immediately wrap them, 1 at a time, around a wide round wooden spoon handle, and let set for 30 seconds. Transfer from the spoon handle to a cooling rack. Repeat with the remaining batter.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCookieDessertSnackNut Free5 Ingredients or FewerBakingCookbooks
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